The Puttanesca Fish Tray Bake Recipe is one of those dazzling dishes that brings the vibrant Mediterranean flavors right into your kitchen with effortless ease. Imagine tender, flaky barramundi nestled on a bed of perfectly roasted baby potatoes, all bathed in a rich, tangy sauce bursting with olives, capers, anchovies, and bright cherry tomatoes. This one-pan wonder is not only a feast for your taste buds but also a joy to prepare, making it a fantastic go-to when you want a delicious, wholesome meal without the fuss.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the cornerstone of this dish, each playing a vital role in building layers of flavor, texture, and color. From the creamy roasted potatoes to the punchy puttanesca sauce, every component shines through to create a harmonious, satisfying bite.
- Baby potatoes: Smaller ones halved, larger quartered for even roasting and tender centers.
- Extra virgin olive oil: Adds a fruity richness that elevates the entire dish.
- Salt and black pepper: Basic seasoning that enhances natural flavors.
- Fennel: Thinly sliced for a subtle anise sweetness, with fronds saved for garnish.
- Cherry or grape tomatoes: Bursting with juiciness and a touch of sweetness.
- Kalamata olives: Provide that salty, briny hit essential to puttanesca.
- Garlic cloves: Finely minced to infuse the sauce with aromatic warmth.
- Baby capers: Add a tangy, piquant note that lifts the sauce.
- Anchovy fillets: Expertly minced to deepen umami flavors without fishiness.
- Canned crushed or diced tomatoes: The saucy base that ties all elements together.
- Chilli flakes: Bring a gentle heat that balances the savory richness.
- Dried oregano: Offers an earthy herbal undertone.
- Barramundi fillets: Firm, skinless fish that holds together beautifully when baked.
- Basil leaves: Freshly chopped to finish with a fragrant, green lift.
- Warm crusty bread: Perfect for mopping up every last drop of saucy goodness.
How to Make Puttanesca Fish Tray Bake Recipe
Step 1: Preparing the Oven and Potatoes
Start by preheating your oven to 220°C/390°F (200°C fan-forced). Toss the baby potatoes in extra virgin olive oil, salt, and black pepper to coat them thoroughly; this seasoning step helps the potatoes roast into golden, crispy morsels with tender hearts. Spread them evenly on a rimmed baking tray and pop them into the oven for 20 minutes to start the roasting process.
Step 2: Crafting the Puttanesca Sauce
While the potatoes roast, mix together the magic of the puttanesca sauce in the same bowl you used for the potatoes. This no-waste step layers flavor beautifully. Combine the halved fennel, cherry tomatoes, kalamata olives, garlic, capers, minced anchovies, canned tomatoes, chili flakes, dried oregano, and additional salt and pepper. After the potatoes have roasted, add the sauce to the tray and toss everything together, then return it to the oven for 10 more minutes. This allows the tomatoes to soften and the flavors to mingle with the potatoes.
Step 3: Seasoning and Baking the Fish
Pat your barramundi fillets dry to help them bake evenly. Season both sides with salt and black pepper for a simple but essential flavor boost. Carefully place the fish fillets on top of the bubbling puttanesca and potato mixture, then drizzle the remaining olive oil across the fish for moisture and shine. Slide the tray back into the oven for 15 minutes or until the fish flakes easily when tested with a fork—this ensures your fish is perfectly cooked yet still tender and juicy.
Step 4: Finishing Touches and Serving
Once out of the oven, drizzle a little more olive oil over the dish and scatter fresh chopped basil and the reserved fennel fronds on top. These final touches provide bursts of color and freshness that transform the tray bake into a stunning centerpiece ready for the table.
How to Serve Puttanesca Fish Tray Bake Recipe
Garnishes
Fresh herbs like basil and fennel fronds not only brighten up the dish visually but also add an aromatic lift to every bite. A light drizzle of extra virgin olive oil right before serving adds a luscious finish and richness.
Side Dishes
Though this tray bake is wonderfully satisfying on its own, serving it with warm, crusty bread allows you to soak up the intensely flavorful sauce. A simple green salad with lemon vinaigrette also pairs beautifully, adding a crisp contrast.
Creative Ways to Present
For a charming family-style presentation, serve the tray directly at the table so everyone can dive in. Alternatively, plate individual portions with a wedge of lemon or a small herb salad on the side for an elegant dinner feel. Adding a sprinkle of toasted pine nuts or a dollop of creamy ricotta can also add delightful texture and richness.
Make Ahead and Storage
Storing Leftovers
You can keep any uneaten Puttanesca Fish Tray Bake Recipe stored in an airtight container in the fridge for up to two days. The flavors intensify as it sits, making leftovers just as delightful.
Freezing
This dish is best enjoyed fresh, but you can freeze the sauce and potatoes before adding the fish for up to one month. Thaw overnight in the fridge and bake the fish fresh when ready to serve for best texture and flavor.
Reheating
Warm leftovers gently in the oven at 160°C (320°F) to prevent drying out. Cover with foil to keep moisture in, and add fresh herbs after reheating to revive the bright flavors.
FAQs
Can I use a different type of fish in this recipe?
Absolutely! Firm white fish like cod, haddock, or snapper work wonderfully in this tray bake as a substitute for barramundi.
Is it possible to make this dish without anchovies?
You can reduce the anchovies or omit them entirely, though they add a deep umami flavor that’s signature to puttanesca. You might want to add a splash of soy sauce or miso paste as an alternative for that savory depth.
How spicy is the Puttanesca Fish Tray Bake Recipe?
The chili flakes give the dish a mild warmth that you can easily adjust. Feel free to reduce or leave them out if you prefer a gentler flavor.
Can this recipe be made ahead for a dinner party?
Yes! You can prepare the potatoes and sauce up to a day in advance and just bake the fish fresh on the day of serving. This makes entertaining much more relaxed.
What if I don’t have baby potatoes?
Regular potatoes work fine when cut into small, uniform pieces to ensure even roasting. Yukon Gold or red potatoes are great choices.
Final Thoughts
If you’re looking to infuse your weeknight dinners with a burst of Mediterranean sunshine, the Puttanesca Fish Tray Bake Recipe is an absolute must-try. It’s colorful, flavorful, and hands-down comforting in all the right ways. Don’t be surprised if it quickly becomes one of your favorite dishes to pull out when you want something impressive but easy—trust me, your kitchen and your taste buds will thank you!
Print
Puttanesca Fish Tray Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Halal
Description
This Puttanesca Fish Tray Bake is a vibrant, Mediterranean-inspired one-pan meal featuring tender barramundi fillets baked over a bed of roasted baby potatoes and a flavorful puttanesca sauce made with tomatoes, olives, capers, anchovies, and aromatic fennel. Easy to prepare and perfect for a nutritious weeknight dinner, it’s finished with fresh basil and served alongside warm crusty bread for mopping up the delicious sauce.
Ingredients
Potatoes
- 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 kosher salt
- 1/4 tsp black pepper
Puttanesca Sauce
- 1 medium fennel, fronds reserved for garnish, halved and sliced into 0.5cm (0.2″) half-moons
- 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, roughly chopped
- 3 anchovy fillets, finely minced (reduce to 1 if preferred)
- 400g (14oz) canned crushed or diced tomatoes
- 1/2 tsp chili flakes (red pepper flakes), mild spiciness, can reduce or omit
- 1 tsp dried oregano
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Fish
- 4 barramundi fillets (160-180g / 6oz each), skinless, or other firm fish about 2.5-3cm thick
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 1/2 tbsp extra virgin olive oil
To Serve
- 1 loosely packed cup basil leaves, roughly chopped (or substitute 2 tbsp parsley)
- Reserved fennel fronds
- Warm crusty bread for mopping
Instructions
- Preheat Oven: Preheat your oven to 220°C (390°F), or 200°C fan-forced to ensure even cooking and roasting.
- Roast Potatoes: In a large bowl, toss the halved and quartered baby potatoes with 1 1/2 tablespoons of extra virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them evenly on a rimmed baking tray or a 23x33cm pan. Roast in the oven for 20 minutes until starting to soften and turning golden.
- Prepare and Add Puttanesca Sauce: While the potatoes roast, combine the sliced fennel (reserve fronds for garnish), cherry tomatoes, kalamata olives, minced garlic, chopped capers, anchovies, canned tomatoes, chili flakes, dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in the same potato bowl for easy mixing. Toss this sauce mixture onto the partially roasted potatoes on the tray. Mix gently to combine and spread evenly. Return the tray to the oven and roast for an additional 10 minutes to develop flavors.
- Season Fish: Pat the barramundi fillets dry thoroughly with paper towels. Season both sides evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper to enhance taste.
- Bake Fish: Arrange the seasoned fish fillets on top of the puttanesca-coated potatoes and sauce. Drizzle the remaining 1 1/2 tablespoons of olive oil over the fish and tray. Return to oven and bake for 15 minutes, or until the fish flakes easily with a fork, indicating it is cooked through.
- Finish and Serve: Remove the tray from the oven. Drizzle with a little extra virgin olive oil, scatter the chopped basil and reserved fennel fronds over the top for freshness and aroma. Serve immediately with warm crusty bread to mop up the flavorful sauce and juices from the bake.
Notes
- Note 1: Adjust potato sizes so they cook evenly; smaller potatoes halved and larger ones quartered works best.
- Note 2: Fennel fronds provide a fresh herbal garnish that complements the rich tomato sauce.
- Note 3: Anchovy fillets add a salty, umami depth; use fewer if sensitive to their flavor.
- Note 4: Barramundi is ideal for its firm texture, but you may substitute with other firm white fish like cod, hake, or snapper.
- Warm crusty bread is essential to enjoy the sauce fully.
