Puttanesca Fish Tray Bake
Ingredients
Roasted potatoes:
- 600g/1.2 lb baby potatoes g
- 1 1/2 tbsp extra virgin olive oil
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
Puttanesca sauce:
- 1 medium fennel
- 1 1/2 cups (200g) cherry or grape tomatoes
- 1/2 cup kalamata olives
- 3 garlic cloves
- 3 tbsp baby capers
- 3 anchovy fillets
- 400g/ 14oz canned tomato
- 1/2 tsp chilli flakes
- 1 tsp dried oregano
- 1/4 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
Fish:
- 4 x 160 – 180g / 6oz barramundi fillets
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 1 1/2 tbsp extra virgin olive oil
Finishing / serving:
- 1 loosely packed cup basil leaves
- warm crusty bread
Instructions
- 1
Preheat oven to 220°C/390°F (200°C fan-forced).
- 2
Roasted potatoes: - Roast potatoes: In a large mixing bowl, toss the potatoes with the oil, salt and pepper. Spread on a baking tray with a rim at least 2cm/0.8" high (or 23x33cm / 9×13" pan). Roast for 20 minutes.
- 3
Puttanesca sauce - Puttanesca sauce: Meanwhile, mix up the puttanesca sauce ingredients (use the potato bowl, no need to clean). Add to the tray, toss with the potatoes, return to the oven for 10 minutes.
- 4
Fish - Season fish: Pat the fish dry with paper towels. Sprinkle each side with the salt and pepper.
- 5
Bake fish: Place fish on top of puttanesca sauce. Drizzle all over with the 1 1/2 tablespoons of oil. Bake 15 minutes or until fish is just cooked through (it should flake easily).
- 6
Serve: Remove from the oven. Drizzle with a bit more olive oil, scatter with basil and reserved fennel fronds. Serve with warm, crusty bread!
