Ingredients:
600 g baby potatoes, halved or quartered
1½ tbsp extra virgin olive oil (for potatoes)
½ tsp salt (for potatoes)
¼ tsp black pepper (for potatoes)
1 medium fennel, sliced with fronds reserved for garnish
1½ cups cherry or grape tomatoes
½ cup pitted kalamata olives
3 garlic cloves, finely minced
3 tbsp baby capers (or regular, chopped)
3 anchovy fillets, finely minced (optional)
400 g canned crushed or diced tomatoes
½ tsp chilli flakes (optional)
1 tsp dried oregano
¼ tsp salt (for sauce)
¼ tsp black pepper (for sauce)
4 fish fillets (160–180 g each) of firm white fish such as cod or snapper
½ tsp salt (for fish)
¼ tsp black pepper (for fish)
1½ tbsp extra virgin olive oil (for fish)
1 loosely packed cup basil leaves, roughly chopped (optional garnish)
Instructions:
- Preheat oven to 220°C / 390°F.
- Toss potatoes with olive oil, salt and pepper, spread in a roasting tray, and roast for 20 minutes.
- While potatoes roast, mix tomatoes, fennel, olives, garlic, capers, anchovies, crushed tomatoes, chilli flakes, oregano, salt, and pepper in a bowl.
- Add this puttanesca mixture to the tray with potatoes, toss gently, then return to the oven and bake for 10 minutes.
- Pat fish dry, season with salt and pepper, then place on top of the sauce mixture. Drizzle with olive oil.
- Bake for another 15 minutes until fish is just cooked through and flakes easily.
- Remove from the oven, scatter with basil and reserved fennel fronds.
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: 4