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Puttanesca fish tray bake

Puttanesca fish tray bake: a quick and tasty family dinner

A delicious Puttanesca fish tray bake with spaghetti puttanesca flavors, perfect for a quick family dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Mains
Cuisine Western
Servings 4 servings
Calories 433 kcal

Equipment

  • large mixing bowl
  • baking tray
  • oven

Ingredients
  

Roasted potatoes

  • 600 g baby potatoes smaller ones halved, larger ones quartered
  • 1.5 tablespoon extra virgin olive oil
  • 0.5 teaspoon cooking salt / kosher salt
  • 0.25 teaspoon black pepper

Puttanesca sauce

  • 1 medium fennel fronds reserved for garnish, halved cut into 0.5cm half moon shapes
  • 1.5 cups cherry or grape tomatoes (200g, 1 punnet)
  • 0.5 cup pitted kalamata olives
  • 3 cloves garlic finely minced
  • 3 tablespoon baby capers (or regular, roughly chopped)
  • 3 fillets anchovy finely minced - can reduce to 1
  • 400 g canned tomato crushed or diced
  • 0.5 teaspoon chilli flakes mild spiciness, can reduce or omit
  • 1 teaspoon dried oregano
  • 0.25 teaspoon cooking salt / kosher salt
  • 0.25 teaspoon black pepper

Fish

  • 4 fillets barramundi skinless, about 160 - 180g each
  • 0.5 teaspoon cooking salt / kosher salt
  • 0.25 teaspoon black pepper
  • 1.5 tablespoon extra virgin olive oil

Finishing / serving

  • 1 cup basil leaves loosely packed, roughly chopped
  • Warm crusty bread for mopping

Instructions
 

Preparation

  • Preheat oven to 220°C/390°F (200°C fan-forced).
  • In a large mixing bowl, toss the potatoes with the oil, salt and pepper. Spread on a baking tray and roast for 20 minutes.
  • Mix all the sauce ingredients together. Add to the tray, toss with the potatoes, and return to the oven for another 10 minutes.
  • Pat the fish dry with paper towels. Sprinkle each side with salt and pepper.
  • Place fish on top of puttanesca sauce, drizzle with oil, and bake for 15 minutes or until fish is just cooked through.
  • Remove from the oven, drizzle with olive oil, scatter with basil and reserved fennel fronds, and serve with warm, crusty bread.

Notes

If using fine table salt, halve the salt quantities to avoid over salting. Leftovers will keep for 3 days in the fridge. Not suitable for freezing.

Nutrition

Serving: 1plateCalories: 433kcalCarbohydrates: 42gProtein: 36gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 71mgSodium: 1426mgPotassium: 1976mgFiber: 8gSugar: 9gVitamin A: 772IUVitamin C: 60mgCalcium: 135mgIron: 4mg
Keyword baked fish, fish tray bake, sheet pan dinner, sheet pan fish recipe, tray bake dinner
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