Puttanesca Fish Tray Bake Recipe
Introduction
This Puttanesca Fish Tray Bake is a vibrant and flavorful one-pan meal that combines tender fish with a tangy, savory sauce and roasted baby potatoes. Perfect for a simple weeknight dinner, it’s packed with Mediterranean ingredients that deliver bright, bold flavors with minimal effort.
Ingredients
- 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 cooking salt / kosher salt
- 1/4 tsp black pepper
- 1 medium fennel (fronds reserved for garnish, halved, cut into 0.5cm / 0.2″ half moon shapes)
- 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 (or regular, roughly chopped)
- 3 anchovy fillets, finely minced (can reduce to 1)
- 400g (14oz) canned crushed or diced tomato
- 1/2 tsp chilli flakes (red pepper flakes, mild spiciness, can reduce or omit)
- 1 tsp dried oregano
- 1/4 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 4 x 160-180g (6oz) barramundi fillets, skinless (or other firm fish fillets about 2.5-3cm/1″ thick)
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 1 1/2 tbsp extra virgin olive oil
- 1 loosely packed cup basil leaves, roughly chopped (optional, can substitute with 2 tbsp roughly chopped parsley)
- Warm crusty bread, for mopping
Instructions
- Step 1: Preheat the oven to 220°C (390°F) or 200°C fan-forced.
- Step 2: In a large mixing bowl, toss the baby potatoes with 1 1/2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them out evenly on a baking tray with a rim at least 2cm (0.8″) high or in a 23x33cm (9×13″) pan. Roast for 20 minutes.
- Step 3: While the potatoes roast, prepare the puttanesca sauce. Using the same bowl, mix the fennel slices, cherry tomatoes, kalamata olives, minced garlic, capers, anchovies, canned tomato, chilli flakes, dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Add this mixture to the tray with the potatoes, tossing gently to combine. Return the tray to the oven and roast for another 10 minutes.
- Step 4: Pat the fish fillets dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Step 5: Place the seasoned fish fillets on top of the puttanesca sauce in the tray. Drizzle the remaining 1 1/2 tablespoons of olive oil evenly over the fish. Bake for 15 minutes or until the fish is just cooked through and flakes easily with a fork.
- Step 6: Remove from the oven. Drizzle with a little extra olive oil and scatter the chopped basil leaves and reserved fennel fronds over the top. Serve immediately with warm crusty bread for mopping up the delicious sauce.
Tips & Variations
- Use firm white fish like cod, snapper, or haddock if barramundi is not available.
- Reduce or omit chilli flakes for a milder dish, especially if serving children.
- Fresh parsley is a good substitute for basil if you prefer a different herb flavor.
- To save time, use pre-minced garlic or a garlic crusher.
- Make sure the fish fillets are about 2.5-3cm (1″) thick for even cooking.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. The fish is best eaten fresh, but the sauce and potatoes reheat well.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen fish for this recipe?
Yes, you can use thawed frozen fish fillets. Make sure to pat them dry thoroughly before seasoning and baking to avoid excess moisture.
What can I serve instead of crusty bread?
This bake pairs well with steamed rice, couscous, or a simple green salad if you prefer not to use bread.
Print
Puttanesca Fish Tray Bake Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
This Puttanesca Fish Tray Bake is a vibrant and flavorful one-pan meal featuring tender barramundi fillets baked atop a rich puttanesca sauce with roasted baby potatoes, fennel, cherry tomatoes, olives, capers, and anchovies. It’s a simple, Mediterranean-inspired dish perfect for an effortless weeknight dinner served with warm crusty bread for mopping up the delicious sauce.
Ingredients
Scale
Potatoes and Vegetables
- 600g/1.2 lb baby potatoes (smaller ones up to 3.5cm/1.5″ halved, larger ones quartered)
- 1 medium fennel (fronds reserved for garnish, halved, cut into 0.5cm/0.2″ half moon shapes)
- 1 1/2 cups (200g) cherry or grape tomatoes (1 punnet)
Oils and Seasoning
- 3 tbsp extra virgin olive oil (1 1/2 tbsp for potatoes, 1 1/2 tbsp for finishing fish)
- 1/2 tsp cooking salt/kosher salt (for potatoes)
- 1/4 tsp black pepper (for potatoes)
- 1/4 tsp cooking salt/kosher salt (for puttanesca sauce)
- 1/4 tsp black pepper (for puttanesca sauce)
- 1/2 tsp cooking salt/kosher salt (for fish)
- 1/4 tsp black pepper (for fish)
- 1/2 tsp chilli flakes (red pepper flakes, can reduce or omit for mild spiciness)
- 1 tsp dried oregano
Puttanesca Sauce Ingredients
- 1/2 cup pitted kalamata olives
- 3 garlic cloves (finely minced)
- 3 tbsp baby capers (or regular, roughly chopped)
- 3 anchovy fillets (finely minced, can reduce to 1 if preferred)
- 400g/14oz canned crushed or diced tomatoes
Fish and Garnish
- 4 x 160-180g / 6oz barramundi fillets (skinless, or other firm fish fillets about 2.5/3cm/1″ thick)
- 1 loosely packed cup basil leaves (roughly chopped; optional substitute with 2 tbsp roughly chopped parsley)
- Reserved fennel fronds (for garnish)
- Warm crusty bread (for serving and mopping)
Instructions
- Preheat oven: Set your oven to 220°C/390°F (200°C fan-forced) to prepare for roasting the potatoes and baking the fish.
- Roast potatoes: Toss the baby potatoes in a large mixing bowl with 1 1/2 tbsp extra virgin olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly on a rimmed baking tray (at least 2cm high) or a 23x33cm pan. Roast in the oven for 20 minutes until they start to soften and brown.
- Prepare puttanesca sauce: While potatoes roast, mix together the cherry tomatoes, halved fennel slices, pitted kalamata olives, minced garlic, chopped capers, minced anchovy fillets, canned crushed tomatoes, 1/4 tsp salt, 1/4 tsp black pepper, chilli flakes, and dried oregano in the same bowl used for potatoes (no need to clean). After the initial roast, add this mixture to the baking tray with the potatoes and toss everything together. Return to the oven and roast for another 10 minutes to meld flavors.
- Season fish: Pat the barramundi fillets dry on both sides with paper towels. Sprinkle each side evenly with 1/2 tsp salt and 1/4 tsp black pepper to enhance flavor.
- Bake fish: Place the seasoned fish fillets gently on top of the roasted puttanesca sauce and potatoes. Drizzle 1 1/2 tbsp extra virgin olive oil evenly over the fish and sauce. Bake for 15 minutes or until the fish is just cooked through, flaking easily when tested with a fork.
- Serve: Remove the tray from the oven. Drizzle a little more olive oil over the top, scatter with the chopped basil and reserved fennel fronds for freshness and aroma. Serve immediately with warm crusty bread to mop up all the delicious juices.
Notes
- Note 1: Adjust potato size for even cooking; smaller ones halved, larger quartered.
- Note 2: Reserve fennel fronds for garnish to add a subtle anise flavor and freshness.
- Note 3: Anchovies add umami depth; reduce to 1 fillet if you prefer a milder taste.
- Note 4: Barramundi is recommended for its firm texture but any firm white fish fillet about 2.5-3cm thick works well.
- Use warm crusty bread for serving to soak up the flavorful sauce for best experience.
- Adjust chili flakes according to your preferred spice level or omit for no heat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Keywords: puttanesca fish tray bake, baked fish, Mediterranean fish recipe, one-pan fish dinner, roasted potatoes with fish, barramundi fish recipe, easy fish tray bake, puttanesca sauce, healthy fish dinner
