Puttanesca Fish Tray Bake is a bold, one-pan Mediterranean masterpiece that transforms the classic Italian pasta sauce into a wholesome, low-carb dinner. Briny olives, capers, and anchovies dance in a rich tomato base with roasted potatoes and fennel, topped with flaky white fish for a meal that’s both hearty and fresh. This Mediterranean Fish Delight is perfect for weeknight dinners or cozy gatherings, delivering vibrant flavors with minimal cleanup. Serve with crusty bread to savor every drop of the irresistible sauce.
Why You’ll Love Puttanesca Fish Tray Bake
This Puttanesca Fish Tray Bake recipe is a standout Mediterranean Fish Delight:
- Bold Flavors: Umami-packed anchovies, olives, and capers shine in every bite.
- One-Pan Ease: Minimal prep and cleanup, all on a single tray.
- Nutritious: High-protein fish and fiber-rich veggies make it wholesome.
- Versatile: Perfect for busy nights or entertaining guests.
- I served this at a dinner party, and it was the ultimate Mediterranean Fish Delight hit!
Ingredients for Puttanesca Fish Tray Bake
Here’s what you’ll need for Puttanesca Fish Tray Bake (serves 4):
- For the Base:
- 600g (1.2 lb) baby potatoes, halved or quartered
- 1½ tbsp extra virgin olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- For the Puttanesca Sauce:
- 1 medium fennel bulb, halved and thinly sliced (fronds reserved)
- 200g (1½ cups) cherry tomatoes
- ½ cup kalamata olives, pitted
- 3 garlic cloves, minced
- 3 tbsp baby capers (or regular, roughly chopped)
- 3 anchovy fillets, minced (or 1 tsp fish sauce)
- 400g (14 oz) canned crushed tomatoes
- ½ tsp red pepper flakes (optional)
- 1 tsp dried oregano
- ¼ tsp kosher salt
- ¼ tsp black pepper
- For the Fish:
- 4 x 160–180g (6 oz) white fish fillets (e.g., cod, halibut, barramundi), skinless
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1½ tbsp extra virgin olive oil
- For Finishing:
- 1 cup fresh basil, roughly chopped (or 2 tbsp parsley)
- Crusty bread, for serving
Ingredient Tips:
- Fish: Choose thick fillets (e.g., cod, halibut) for even cooking.
- Anchovies: Add umami depth; fish sauce works as a substitute.
- Fennel: Sliced thinly for tender texture; save fronds for garnish.
- Olives: Kalamata adds briny flavor; black olives are milder.
- Equipment: Large baking tray, mixing bowl, parchment paper (optional).
Directions for Puttanesca Fish Tray Bake
Let’s create this flavorful Puttanesca Fish Tray Bake!
Roast Potatoes
I preheat the oven to 425°F (220°C). I toss 600g baby potatoes with 1½ tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper, spread on a baking tray, and roast for 20 minutes until golden.
Prepare Puttanesca Sauce
In a bowl, I combine 1 sliced fennel bulb, 200g cherry tomatoes, ½ cup kalamata olives, 3 minced garlic cloves, 3 tbsp capers, 3 minced anchovy fillets, 400g crushed tomatoes, ½ tsp red pepper flakes, 1 tsp oregano, ¼ tsp salt, and ¼ tsp black pepper for this Puttanesca Fish Tray Bake.
Add Sauce to Tray
After 20 minutes, I add the sauce mixture to the roasted potatoes, toss gently, and return the tray to the oven for 10 minutes.
Add Fish
I pat 4 fish fillets dry, season with ½ tsp salt and ¼ tsp black pepper, and place on top of the sauce. I drizzle with 1½ tbsp olive oil and bake for 15 minutes, until the fish flakes easily (internal temperature 145°F/63°C).
Garnish and Serve
I remove the tray, sprinkle with 1 cup fresh basil and reserved fennel fronds, and serve with crusty bread to soak up the sauce.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 4
- Calories: ~430 kcal per serving
- Macros per Serving: 45g carbs, 30g protein, 15g fat, 6g fiber
Variations for Puttanesca Fish Tray Bake
Try these twists on Puttanesca Fish Tray Bake:
- Spicy Kick: Increase red pepper flakes to 1 tsp or add fresh chili.
- Fish Swap: Use salmon or tilapia for a different flavor.
- Veggie Boost: Add zucchini or bell peppers to the sauce.
- Gluten-Free: Serve with gluten-free bread or over rice.
- Herb Twist: Replace basil with fresh dill or thyme for variety.
Storage
I store Puttanesca Fish Tray Bake in an airtight container in the refrigerator for up to 3 days. To reheat, I warm gently in a 325°F (165°C) oven for 10–12 minutes or in the microwave on low power to avoid overcooking the fish. Freezing is not recommended, as the fish and sauce may lose texture.
Serving Ideas
Make your Puttanesca Fish Tray Bake a star Mediterranean Fish Delight:
- Classic: Serve as a Mediterranean Fish Delight with crusty sourdough or baguette.
- Garnish: Sprinkle extra basil or a lemon wedge for brightness.
- Pairing: Enjoy with a green salad, grilled veggies, or Pinot Grigio.
- Presentation: Serve family-style from the tray for a rustic vibe.
- Occasion: Perfect for weeknight dinners, dinner parties, or meal prep.
FAQs
Can I freeze Puttanesca Fish Tray Bake?
Freezing is not ideal, as the fish and sauce may become watery; refrigerate for up to 3 days instead.
Can I use frozen fish fillets?
Yes, thaw completely and pat dry before seasoning to avoid excess moisture.
Can I make this without anchovies?
Yes, use 1 tsp fish sauce or a pinch of salt for similar umami flavor.
What other fish can I use?
Salmon, tilapia, or snapper work well; choose thick fillets for best results.
How do I keep the potatoes crispy?
Roast potatoes first and avoid overcrowding the tray for crisp edges.
Can I make this gluten-free?
Yes, serve with gluten-free bread or over rice or quinoa.
What can I use instead of fennel?
Sliced onion or celery provides a similar texture and flavor.
Can I prep this dish ahead?
Yes, roast potatoes and prep sauce in advance; add fish and bake when ready.
What pairs well with this dish?
A lemon vinaigrette salad, steamed greens, or white wine like Vermentino complement it.
Can I add more vegetables?
Yes, zucchini, bell peppers, or eggplant blend nicely; chop finely to cook evenly.
More Delicious Dinner Recipes You’ll Love
- Parmesan Crusted Cod – A High Protein Dinner Delight
- Split Pea Soup – A Cozy Quick Dinner
- German Potato Soup (Easy & Flavor-Packed Dinner Recipe)
Conclusion
Puttanesca Fish Tray Bake is a vibrant, one-pan Mediterranean Fish Delight that brings bold Italian flavors to a wholesome, easy dinner. With flaky fish, roasted potatoes, and a zesty tomato sauce, this dish is perfect for busy nights or impressing guests. Try it today!
Puttanesca Fish Tray Bake
Ingredients
For the Base:
- 600 g 1.2 lb baby potatoes, halved or quartered
- 1½ tbsp extra virgin olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
For the Puttanesca Sauce:
- 1 medium fennel bulb halved and thinly sliced (fronds reserved)
- 200 g 1½ cups cherry tomatoes
- ½ cup kalamata olives pitted
- 3 garlic cloves minced
- 3 tbsp baby capers or regular, roughly chopped
- 3 anchovy fillets minced (or 1 tsp fish sauce)
- 400 g 14 oz canned crushed tomatoes
- ½ tsp red pepper flakes optional
- 1 tsp dried oregano
- ¼ tsp kosher salt
- ¼ tsp black pepper
For the Fish:
- 4 x 160–180g 6 oz white fish fillets (e.g., cod, halibut, barramundi), skinless
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1½ tbsp extra virgin olive oil
For Finishing:
- 1 cup fresh basil roughly chopped (or 2 tbsp parsley)
- Crusty bread for serving
Instructions
Roast Potatoes
- I preheat the oven to 425°F (220°C). I toss 600g baby potatoes with 1½ tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper, spread on a baking tray, and roast for 20 minutes until golden.
Prepare Puttanesca Sauce
- In a bowl, I combine 1 sliced fennel bulb, 200g cherry tomatoes, ½ cup kalamata olives, 3 minced garlic cloves, 3 tbsp capers, 3 minced anchovy fillets, 400g crushed tomatoes, ½ tsp red pepper flakes, 1 tsp oregano, ¼ tsp salt, and ¼ tsp black pepper for this Puttanesca Fish Tray Bake.
Add Sauce to Tray
- After 20 minutes, I add the sauce mixture to the roasted potatoes, toss gently, and return the tray to the oven for 10 minutes.
Add Fish
- I pat 4 fish fillets dry, season with ½ tsp salt and ¼ tsp black pepper, and place on top of the sauce. I drizzle with 1½ tbsp olive oil and bake for 15 minutes, until the fish flakes easily (internal temperature 145°F/63°C).
Garnish and Serve
- I remove the tray, sprinkle with 1 cup fresh basil and reserved fennel fronds, and serve with crusty bread to soak up the sauce.
Notes
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