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
