Print

Puttanesca Fish Tray Bake Recipe

Print Recipe

★★★★★

5 from 71 reviews

A vibrant and flavorful Puttanesca Fish Tray Bake featuring tender barramundi fillets baked atop roasted baby potatoes and a zesty puttanesca sauce made with olives, capers, anchovies, and tomatoes. This one-pan oven-baked dish combines Mediterranean flavors with simple cooking for a satisfying and easy weeknight meal.

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 cooking salt / kosher salt
  • 1/4 tsp black pepper

Puttanesca Sauce

  • 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 if desired)
  • 400g (14oz) canned tomato (crushed or diced)
  • 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

Fish

  • 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

Garnish and Serving

  • 1 loosely packed cup basil leaves (roughly chopped; recommended but optional, can substitute with 2 tbsp roughly chopped parsley)
  • Warm crusty bread (for mopping up the sauce)
  • Reserved fennel fronds (for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 220°C (390°F), or 200°C if using a fan-forced setting. This high temperature is perfect for roasting the potatoes to a golden finish.
  2. Roast Potatoes: In a large mixing bowl, toss the baby potatoes with 1 1/2 tablespoons of extra virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Spread the seasoned potatoes on a rimmed baking tray about 23×33 cm (9×13 inches) or any tray with at least a 2cm/0.8 inch rim to catch juices. Roast the potatoes for 20 minutes to begin softening and browning.
  3. Prepare Puttanesca Sauce: While the potatoes roast, prepare the sauce directly in the same mixing bowl to avoid extra washing. Add the fennel (halved and sliced), cherry tomatoes, pitted kalamata olives, minced garlic, capers, finely minced anchovy fillets, canned crushed tomato, chilli flakes, dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix everything well.
  4. Add Sauce to Potatoes: After the initial 20 minutes roasting, remove the tray and add the prepared puttanesca sauce mixture to the potatoes on the tray. Toss gently to combine so the potatoes are coated in the flavorful sauce. Return the tray to the oven and roast for an additional 10 minutes to blend the flavors.
  5. Season Fish: While the potatoes and sauce finish roasting, pat dry the barramundi fillets using paper towels to remove excess moisture. Season both sides of each fillet evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  6. Bake Fish: Remove the tray from the oven once the sauce has roasted with the potatoes. Arrange the seasoned fish fillets on top of the puttanesca sauce and potatoes. Drizzle 1 1/2 tablespoons of extra virgin olive oil evenly over the fish and sauce to help cook and flavor the fish. Return the tray to the oven and bake for 15 minutes, or until the fish is just cooked through and flakes easily when tested with a fork.
  7. Serve: Take the tray out of the oven and drizzle a little extra olive oil over the fish and vegetables for richness. Scatter the roughly chopped basil leaves and reserved fennel fronds over the top as a fresh, aromatic garnish. Serve immediately with warm crusty bread to mop up the delicious sauce and juices.

Notes

  • Note 1: Choose baby potatoes small enough to halve or quarter evenly for uniform cooking.
  • Note 2: Fennel adds a subtle aniseed flavor; reserve fronds for garnish for visual and flavor appeal.
  • Note 3: Anchovies add umami depth; adjust to taste as some may prefer less saltiness.
  • Note 4: Barramundi is used for its firm texture; other firm white fish fillets about 2.5-3 cm thick can substitute.
  • Use a baking tray with at least 2cm (0.8 inch) rims to hold the sauce and juices during roasting.
  • Adjust chilli flakes according to your heat preference or omit for milder flavor.

Keywords: puttanesca, fish tray bake, barramundi, Mediterranean fish recipe, roasted potatoes, one-pan meal, baked fish, puttanesca sauce

Find it online: https://thefoodrecipe.com/puttanesca-fish-tray-bake-recipe/