One-Pan Puttanesca Fish Tray Bake with Roasted Potatoes

Name: One-Pan Puttanesca Fish Tray Bake with Roasted Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 4 pieces barramundi fillets; 600 g baby potatoes; 3 tbsp extra-virgin olive oil; 400 g canned tomatoes; 1 1/2 cup cherry tomatoes; 1/2 cup pitted kalamata olives; 1 piece medium fennel; 3 tbsp baby capers; 3 clove garlic; 3 pieces anchovy fillets; 1 tsp dried oregano; 1/2 tsp chilli flakes; 1/2 tsp cooking salt; 1/4 tsp black pepper; 1 cup fresh basil leaves; 1 loaf warm crusty bread

A vibrant and effortless weeknight dinner featuring tender barramundi fillets baked in a bold, briny tomato sauce. Roasted baby potatoes and fresh fennel complete this Mediterranean-inspired feast, all made in a single pan for easy cleanup.

Servings4 Portions

Prep Time15 Mins

Cook Time45 Mins

Difficulty

Easy

Ingredients

barramundi fillets
4 pieces
baby potatoes
600 g
extra-virgin olive oil
3 tbsp
canned tomatoes
400 g
cherry tomatoes
0.5 cup
pitted kalamata olives
0.5 cup
medium fennel
1 piece
baby capers
3 tbsp
garlic
3 clove
anchovy fillets
3 pieces
dried oregano
1 tsp
chilli flakes
0.5 tsp
cooking salt
0.5 tsp
black pepper
0.3 tsp
fresh basil leaves
1 cup
warm crusty bread
1 loaf

Step-by-Step Instructions

Preheat your oven to 220°C (430°F) or 200°C (390°F) for fan-forced settings.

In a large mixing bowl, toss the baby potatoes with half of the olive oil, salt, and pepper. Spread them evenly onto a rimmed baking tray or a 9x13 inch pan and roast for 20 minutes until they begin to soften.

While the potatoes are roasting, use the same mixing bowl to combine the sliced fennel, cherry tomatoes, olives, minced garlic, capers, anchovies, canned tomatoes, chili flakes, and dried oregano.

Remove the tray from the oven, add the puttanesca sauce mixture, and toss it with the potatoes. Return the tray to the oven and roast for another 10 minutes.

Pat the fish fillets dry with paper towels and season both sides with salt and pepper. Arrange the fish on top of the sauce and potatoes, drizzle with the remaining olive oil, and bake for 15 minutes or until the fish is opaque and flakes easily with a fork.