Name: Puttanesca Fish Tray Bake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 600g/1.2 lb baby potatoes (, smaller ones up to 3.5cm/1.5" halved, larger ones quartered (Note 1)); 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 (Note 2)); 1 1/2 cups (200g) cherry or grape tomatoes ((1 punnet)); 1/2 cup pitted kalamata olives; 3 garlic cloves (, finely minced (can use garlic crusher)); 3 tbsp baby capers ((or regular, roughly chopped)); 3 anchovy fillets (, finely minced - can reduce to 1 (Note 3)); 400g/ 14oz canned tomato (, crushed or diced); 1/2 tsp chilli flakes ((red pepper flakes), mild spiciness, can reduce or omit); 1 tsp dried organo; 1/4 tsp cooking salt / kosher salt; 4 x 160 - 180g / 6oz barramundi fillets (, skinless, or other firm fish fillets about 2.5/3cm/1" thick (Note 4)); 1 loosely packed cup basil leaves (, roughly chopped (recommended but can live without or sub with 2 tbsp roughly chopped parsley)); Warm crusty bread (, for mopping)

Method

11 steps

Preheat the oven to 220°C/390°F (200°C fan-forced).
In a large mixing bowl, toss the potatoes with 1 1/2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread on a baking tray with a rim at least 2cm/0.8" high or a 23x33cm/9x13" baking dish.
Roast the potatoes for 20 minutes.
Meanwhile, in the same bowl, combine the fennel, cherry tomatoes, olives, garlic, capers, anchovies, crushed tomatoes, chilli flakes, and oregano to make the puttanesca sauce.
Add the sauce mixture to the tray with the potatoes, toss to coat, and bake for an additional 10 minutes.
Pat the fish fillets dry with paper towels. Season each side with a pinch of salt and pepper.
Place the fish fillets on top of the puttanesca sauce on the tray.
Drizzle all over with 1 1/2 tablespoons of olive oil.
Bake for 15 minutes or until the fish flakes easily and is cooked through.
Remove from the oven. Drizzle with extra virgin olive oil, scatter with chopped basil leaves and fennel fronds reserved for garnish.
Serve immediately with warm crusty bread for mopping.

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