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Puttanesca fish tray bake

Puttanesca fish tray bake

A delicious and easy one pan fish dinner featuring puttanesca flavors, perfect for a family meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Mains
Cuisine Western
Servings 4 servings
Calories 433 kcal

Equipment

  • baking tray
  • large mixing bowl

Ingredients
  

Roasted potatoes

  • 600 g baby potatoes smaller ones up to 3.5cm/1.5" halved, larger ones quartered
  • 1.5 tablespoon extra virgin olive oil
  • 0.5 teaspoon cooking salt / kosher salt
  • 0.25 teaspoon black pepper

Puttanesca sauce

  • 1 medium fennel fronds reserved for garnish, halved, cut into 0.5cm / 0.2" half moon shapes
  • 1.5 cups cherry or grape tomatoes (1 punnet)
  • 0.5 cup pitted kalamata olives
  • 3 cloves garlic finely minced
  • 3 tablespoon baby capers (or regular, roughly chopped)
  • 3 fillets anchovy finely minced - can reduce to 1
  • 400 g canned tomato crushed or diced
  • 0.5 teaspoon chilli flakes mild spiciness, can reduce or omit
  • 1 teaspoon dried oregano
  • 0.25 teaspoon cooking salt / kosher salt
  • 0.25 teaspoon black pepper

Fish

  • 4 fillets barramundi skinless, or other firm fish fillets about 2.5/3cm/1" thick
  • 0.5 teaspoon cooking salt / kosher salt
  • 0.25 teaspoon black pepper
  • 1.5 tablespoon extra virgin olive oil

Finishing / serving

  • 1 cup basil leaves loosely packed, roughly chopped
  • warm crusty bread for mopping

Instructions
 

Cooking Steps

  • Preheat oven to 220°C/390°F (200°C fan-forced).
  • In a large mixing bowl, toss the potatoes with the oil, salt and pepper. Spread on a baking tray and roast for 20 minutes.
  • Mix all the sauce ingredients together and add to the tray, toss with the potatoes, then return to the oven for 10 minutes.
  • Pat the fish dry with paper towels and sprinkle each side with the salt and pepper.
  • Place fish on top of puttanesca sauce, drizzle with oil, then bake for 15 minutes or until just cooked through.
  • Remove from the oven, drizzle with more olive oil, scatter with basil and reserved fennel fronds. Serve with warm, crusty bread!

Notes

If using fine table salt, halve the salt quantities to avoid overly salty flavors. Anchovies can be substituted with fish sauce or extra salt if desired. Leftovers will keep for 3 days in the fridge, not suitable for freezing.

Nutrition

Serving: 1servingCalories: 433kcalCarbohydrates: 42gProtein: 36gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 71mgSodium: 1426mgPotassium: 1976mgFiber: 8gSugar: 9gVitamin A: 772IUVitamin C: 60mgCalcium: 135mgIron: 4mg
Keyword baked fish, fish tray bake, sheet pan dinner, sheet pan fish recipe, tray bake dinner
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