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
Scale
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.
