Puttanesca Fish Tray Bake
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.
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.