Puttanesca Fish Tray Bake Recipe
Introduction
This Puttanesca Fish Tray Bake is a flavorful, easy one-pan meal combining tender fish, roasted baby potatoes, and a zesty puttanesca sauce. Perfect for a weeknight dinner, it comes together quickly and delivers vibrant Mediterranean flavors that everyone will love.
Ingredients
- 600g (1.2 lb) baby potatoes (smaller ones up to 3.5cm/1.5″ halved, larger ones quartered)
- 1 1/2 tbsp extra virgin olive oil
- 1/2 tsp cooking salt or kosher salt
- 1/4 tsp black pepper
- 1 medium fennel (fronds reserved for garnish, halved, cut into 0.5cm/0.2″ half moon shapes)
- 1 1/2 cups (200g) cherry or grape tomatoes (1 punnet)
- 1/2 cup pitted kalamata olives
- 3 garlic cloves (finely minced)
- 3 tbsp baby capers (or regular, roughly chopped)
- 3 anchovy fillets (finely minced, can reduce to 1)
- 400g (14oz) canned crushed or diced tomatoes
- 1/2 tsp chilli flakes (red pepper flakes, mild spiciness, can reduce or omit)
- 1 tsp dried oregano
- 1/4 tsp cooking salt or kosher salt
- 1/4 tsp black pepper
- 4 × 160–180g (6oz) barramundi fillets (skinless, or other firm fish fillets about 2.5–3cm/1″ thick)
- 1/2 tsp cooking salt or kosher salt (for fish)
- 1/4 tsp black pepper (for fish)
- 1 1/2 tbsp extra virgin olive oil (for drizzling)
- 1 loosely packed cup basil leaves (roughly chopped; recommended but can substitute with 2 tbsp roughly chopped parsley)
- Warm crusty bread (for mopping)
Instructions
- Step 1: Preheat your oven to 220°C (390°F), or 200°C (fan-forced).
- Step 2: In a large mixing bowl, toss the baby potatoes with 1 1/2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread the potatoes out on a baking tray with at least a 2cm (0.8″) rim, or a 23x33cm (9×13″) pan. Roast for 20 minutes.
- Step 3: While the potatoes roast, combine the fennel, cherry tomatoes, kalamata olives, garlic, capers, anchovies, canned tomatoes, chilli flakes, oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in the bowl you used for the potatoes (no need to clean it). Pour this puttanesca sauce mixture onto the tray with the potatoes, toss gently to combine, then return to the oven for 10 minutes.
- Step 4: Pat the fish fillets dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Step 5: Place the fish fillets on top of the vegetables and sauce in the tray. Drizzle 1 1/2 tablespoons of olive oil evenly over the fish and vegetables. Bake for 15 minutes or until the fish is just cooked through and flakes easily.
- Step 6: Remove the tray from the oven. Drizzle with a little more olive oil, scatter the chopped basil and reserved fennel fronds over the top. Serve immediately with warm crusty bread for mopping up the delicious sauce.
Tips & Variations
- To adjust the spice level, reduce or omit the chilli flakes if preferred.
- Substitute barramundi with other firm white fish like cod, haddock, or sea bass.
- Use fresh parsley instead of basil if you don’t have basil on hand.
- If you can’t find baby potatoes, regular potatoes cut into small even pieces work well too.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. The fish is best eaten fresh, as reheating may cause it to dry out slightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe with frozen fish fillets?
Yes, you can use frozen fish fillets; just make sure to thaw them completely and pat dry before seasoning to avoid excess moisture.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Just be sure to serve it with gluten-free bread if you need to avoid gluten entirely.
Print
Puttanesca Fish Tray Bake Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
This Puttanesca Fish Tray Bake is a vibrant, Mediterranean-inspired dish that combines tender barramundi fillets with a robust puttanesca sauce of tomatoes, olives, capers, and anchovies, all roasted alongside golden baby potatoes and fragrant fennel. Simple to prepare and bursting with bold flavors, this one-pan meal is perfect for a healthy weeknight dinner served with warm, crusty bread to mop up the delicious sauce.
Ingredients
Scale
Vegetables and Potatoes
- 600g (1.2 lb) baby potatoes, smaller ones halved and larger ones quartered
- 1 medium fennel bulb, halved and sliced into 0.5cm (0.2″) half moon shapes, fronds reserved for garnish
- 1 1/2 cups (200g) cherry or grape tomatoes (about 1 punnet)
- Warm crusty bread, for serving
Proteins and Fish
- 4 x 160-180g (6 oz) barramundi fillets, skinless (or other firm white fish fillets about 2.5-3cm/1″ thick)
- 3 anchovy fillets, finely minced (can reduce to 1 if preferred)
Pantry and Condiments
- 1 1/2 tbsp extra virgin olive oil (plus extra 1 1/2 tbsp for drizzling)
- 1/2 tsp cooking salt/ kosher salt (for potatoes)
- 1/4 tsp black pepper (for potatoes)
- 1/2 cup pitted kalamata olives
- 3 garlic cloves, finely minced
- 3 tbsp baby capers, or regular capers roughly chopped
- 400g (14 oz) canned crushed or diced tomatoes
- 1/2 tsp chilli flakes (red pepper flakes, mild spiciness)
- 1 tsp dried oregano
- 1/4 tsp cooking salt/ kosher salt (for sauce)
- 1/4 tsp black pepper (for sauce)
- 1/2 tsp cooking salt/ kosher salt (for fish)
- 1/4 tsp black pepper (for fish)
Herbs
- 1 loosely packed cup basil leaves, roughly chopped (recommended; can substitute with 2 tbsp roughly chopped parsley)
Instructions
- Preheat Oven: Set your oven to 220°C (390°F) or 200°C (fan-forced) to preheat while you prepare the ingredients.
- Roast Potatoes: In a large bowl, toss the baby potatoes with 1 1/2 tablespoons of extra virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well coated. Spread them out evenly on a rimmed baking tray at least 2 cm (0.8″) high, or use a 23×33 cm (9×13″) pan. Roast the potatoes in the preheated oven for 20 minutes to begin cooking and crisping.
- Prepare Puttanesca Sauce: While the potatoes are roasting, mix together the halved fennel, cherry tomatoes, kalamata olives, minced garlic, capers, anchovy fillets, canned tomatoes, chilli flakes, 1 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in the same bowl used for the potatoes (no need to clean). After the potatoes have roasted for 20 minutes, add this sauce mixture to the tray and toss everything together gently. Return the tray to the oven and roast for an additional 10 minutes to meld the flavors.
- Season Fish: Pat the barramundi fillets dry with paper towels. Season both sides of the fillets with 1/2 teaspoon salt and 1/4 teaspoon black pepper. This step ensures the fish is well seasoned before baking.
- Bake Fish: Place the seasoned fish fillets on top of the puttanesca sauce and potatoes in the baking tray. Drizzle 1 1/2 tablespoons of extra virgin olive oil evenly over the fish and sauce. Bake in the oven for 15 minutes or until the fish is just cooked through and flakes easily with a fork.
- Serve: Remove the tray bake from the oven. Drizzle with a little extra olive oil if desired, scatter the roughly chopped basil leaves and reserved fennel fronds over the top for fresh aroma and color. Serve immediately with warm, crusty bread to soak up the delicious sauce.
Notes
- Note 1: When using baby potatoes, smaller ones should be halved and larger ones quartered to ensure even cooking.
- Note 2: Fennel adds a subtle anise flavor; reserving fronds for garnish adds a fresh touch.
- Note 3: Anchovy quantity can be reduced if you prefer a milder puttanesca flavor.
- Note 4: Barramundi is recommended for its firm texture; you can substitute with other firm white fish fillets about 2.5-3 cm thick.
- For a less spicy dish, reduce or omit the chilli flakes.
- This dish pairs beautifully with a green salad or steamed green vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: puttanesca, fish tray bake, barramundi, Mediterranean fish dish, roasted potatoes, one-pan dinner, healthy fish recipe
