Puttanesca fish tray bake – RecipeTin Eats
salty. Ingredients Potatoes: 400g/14 oz baby potatoes, halved 1 1/2 tbsp olive oil Salt and pepper Puttanesca Sauce: 400g/14 oz canned tomato 200g/7 oz cherry tomatoes, halved 3 garlic cloves, minced 1 small fennel bulb, fronds reserved (Note 1) 2 tsp olive oil 1 1/2 tsp dried oregano 2 anchovies, finely chopped (Note 2) 1/3 cup kalamata olives, halved 1 1/2 tbsp baby capers, drained 1/2 tsp red pepper flakes (Chilli flakes) Fish: 4 x 180g/6 oz white fish fillets, skin on or off (Note 3) 1 tbsp olive oil Basil, for garnish Instructions Preheat oven to 180C/350F (all oven types). Potatoes: Toss potatoes with oil, salt and pepper. Spread on a tray, cut side down. Bake 20 minutes. Puttanesca Sauce (stew?): Mix up Puttanesca Sauce ingredients. Add to tray, mix. Bake 10 minutes. Fish: Top with fish, drizzle with oil. Bake 15 minutes or until fish flakes easily. Serve: Sprinkle with basil and reserved fennel fronds. Recipe Notes: 1. Fennel – I love how it adds a grown up touch to this dish. It’s not overwhelmingly aniseed flavoured and softens beautifully as it bakes. Don’t skip it! Substitute: 1/2 tsp fennel seeds. 2. Anchovies – Key flavour in Puttanesca. Think of it as better salt. If you’re anti-anchovy, reduce to 1 anchovy or sub with 1 tsp fish sauce or 1/4 tsp extra salt. 3. Fish fillets – 2.5 – 3 cm / 1″ thick fillets are ideal for this recipe so they cook in the 15 minutes needed. Suitable fish: barramundi, jewfish, snapper, hoki, tilapia (thick part), cod, grouper, monkfish, halibut, pollock, ling, emperor, striped bass, hake, gummy shark. Avoid: Swordfish, tuna, bonito, kingfish, marlin, mackerel – they dry out easily if overcooked. Also avoid «fishy» fish like mullet and sardines. 4. Nutrition per serving, assuming 180g/6oz fish per serving (a generous serving size).
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