Puttanesca Fish Tray Bake Recipe

Introduction

This Puttanesca Fish Tray Bake combines tender barramundi fillets with a vibrant, tangy sauce of tomatoes, olives, capers, and anchovies. Roasted baby potatoes soak up the rich flavors, making it an easy, all-in-one meal perfect for busy weeknights or casual dinners.

Ingredients

• 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 or kosher salt
• 1/4 tsp black pepper
• 1 medium fennel, fronds reserved for garnish, halved and sliced into 0.5cm (0.2″) half moons
• 1 1/2 cups (200g) cherry or grape tomatoes (about 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)
• 400g (14oz) canned crushed or diced tomatoes
• 1/2 tsp chilli flakes (red pepper flakes), mild spiciness, can reduce or omit
• 1 tsp dried oregano
• 1/4 tsp cooking salt or kosher salt
• 1/4 tsp black pepper
• 4 x 160-180g (6oz) barramundi fillets, skinless or other firm fish fillets about 2.5-3cm (1″) thick
• 1/2 tsp cooking salt or kosher salt
• 1/4 tsp black pepper
• 1 1/2 tbsp extra virgin olive oil
• 1 loosely packed cup basil leaves, roughly chopped (or substitute with 2 tbsp parsley)
• Warm crusty bread, for mopping

Instructions

1. Step 1: Preheat your oven to 220°C (390°F) or 200°C fan-forced.
2. Step 2: In a large mixing bowl, toss the baby potatoes with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them evenly on a baking tray with at least a 2cm (0.8″) rim or use a 23x33cm (9×13″) pan. Roast for 20 minutes.
3. Step 3: While the potatoes roast, prepare the puttanesca sauce by combining the fennel slices, cherry tomatoes, kalamata olives, minced garlic, capers, anchovies, canned tomatoes, chili flakes, dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in the mixing bowl (no need to clean it first). Add this mixture to the tray with the partially roasted potatoes, tossing gently to combine. Return the tray to the oven for another 10 minutes.
4. Step 4: Pat the fish fillets dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
5. Step 5: Place the seasoned fish on top of the puttanesca and potatoes. Drizzle the fish and tray with the remaining 1 1/2 tablespoons olive oil. Bake for 15 minutes or until the fish flakes easily with a fork.
6. Step 6: Remove from the oven, drizzle with a bit more olive oil if desired, and scatter with roughly chopped basil and the reserved fennel fronds. Serve immediately with warm, crusty bread to mop up the sauce.

Tips & Variations

• If you prefer less saltiness, reduce the anchovies to one fillet or omit entirely and add a splash of soy sauce for depth.
• Use other firm white fish like cod, snapper, or haddock if barramundi isn’t available.
• For a spicier kick, increase chili flakes or add fresh sliced chili to the sauce.
• Adding a handful of chopped parsley along with or instead of basil offers a fresh herbal twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. The potatoes may soften after storage but will still be delicious. It’s best enjoyed fresh for the optimal texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish fillets for this recipe?

Yes, you can use frozen fish fillets. Just make sure to thaw them completely and pat dry before seasoning and baking to prevent excess moisture in the dish.

Is it possible to make this recipe gluten-free?

Absolutely! The recipe itself is naturally gluten-free. Just be sure to serve it with gluten-free bread if you’re using it for mopping up the sauce.

Puttanesca Fish Tray Bake Recipe

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★★★★★

4.6 from 95 reviews

Puttanesca Fish Tray Bake is a vibrant and flavorful Mediterranean-inspired dish featuring tender barramundi fillets baked on a bed of roasted baby potatoes and a tangy puttanesca sauce made with tomatoes, olives, capers, anchovies, and aromatic fennel. This one-pan oven bake combines rustic textures and bold flavors, perfect served with crusty bread to mop up the delicious sauce.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

Potatoes and Vegetables

• 600g/1.2 lb baby potatoes (smaller ones up to 3.5cm/1.5″ halved, larger ones quartered)
• 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)

Seasonings and Sauces

• 1 1/2 tbsp extra virgin olive oil (plus 1 1/2 tbsp for drizzling over fish)
• 1/2 tsp cooking salt / kosher salt (for potatoes)
• 1/4 tsp black pepper (for potatoes)
• 3 garlic cloves, finely minced
• 3 tbsp baby capers (or regular, roughly chopped)
• 1/2 cup pitted kalamata olives
• 3 anchovy fillets, finely minced (can reduce to 1)
• 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 (for sauce)
• 1/4 tsp black pepper (for sauce)

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 (for fish)
• 1/4 tsp black pepper (for fish)

To Garnish and Serve

• 1 loosely packed cup basil leaves, roughly chopped (can substitute with 2 tbsp roughly chopped parsley)
• Warm crusty bread, for mopping
• Reserved fennel fronds

Instructions

1. Preheat Oven: Preheat your oven to 220°C/390°F (200°C fan-forced) to ensure it’s hot enough for roasting the potatoes and baking the fish evenly.
2. Roast Potatoes: In a large mixing bowl, toss the halved and quartered baby potatoes with 1 1/2 tablespoons of extra virgin olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread the potatoes out on a baking tray with at least 2cm (0.8″) high sides or use a 23x33cm (9×13″) pan. Roast for 20 minutes until they start to soften and brown.
3. Prepare Puttanesca Sauce and Combine: While the potatoes roast, mix together the puttanesca sauce ingredients in the same bowl used for the potatoes—this includes fennel slices, cherry tomatoes, kalamata olives, minced garlic, capers, anchovy fillets, canned tomatoes, chili flakes, dried oregano, 1/4 tsp salt, and 1/4 tsp pepper. Add this mixture to the partially roasted potatoes, toss gently to combine everything evenly, then return the tray to the oven for another 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
4. Season Fish: Pat the barramundi fillets dry with paper towels to remove excess moisture. Season both sides of each fillet with 1/2 tsp salt and 1/4 tsp black pepper to enhance flavor.
5. Bake Fish on Sauce: Arrange the seasoned fish fillets on top of the potato and puttanesca sauce mixture in the baking tray. Drizzle 1 1/2 tablespoons of extra virgin olive oil over the fish and the tray. Return the tray to the oven and bake for 15 minutes, or until the fish is just cooked through and flakes easily with a fork.
6. Serve: Remove the tray from the oven. Drizzle a little more olive oil over the top, scatter the reserved fennel fronds and roughly chopped basil leaves for freshness and aroma. Serve immediately with warm crusty bread to mop up the delicious sauce.

Notes

• Use smaller baby potatoes no larger than 3.5cm (1.5″) for even roasting; larger ones should be quartered to match cooking time.
• Fennel adds a subtle anise flavor; be sure to reserve some fronds for garnish to add color and freshness at serving.
• Anchovy fillets provide authentic puttanesca depth; you can reduce to 1 fillet if you prefer a milder flavor.
• Skinless barramundi is ideal, but other firm white fish fillets about 2.5-3cm thick work well.
• Adjust chili flakes to taste depending on your preferred spice level or omit for no heat.
• Warm crusty bread is essential for enjoying this dish as it helps mop up all the savory sauce.

Keywords: Puttanesca, Fish Tray Bake, Barramundi, Mediterranean fish recipe, baked fish with potatoes, one-pan dinner