Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Puttanesca fish tray bake Recipe
Baked fish dinners might be so uninteresting. Not this one! Assume – spaghetti puttanesca flavours within the type of a one pan fish dinner. It’s a Puttanesca fish tray bake! Good for you, simple to make, fabulously scrumptious.
It is a dinner impressed by pasta puttanesca – minus the spaghetti, a number of pots and range splatter. The sauce has all of the logos – tomato, olives, capers, even anchovies (!) – but it surely’s baked on one tray with fish, potatoes to fill it out and fennel for a grown up contact.
It’s a whole meal, vibrant, good for you, vibrant, and something however boring. I throw this final line in as a result of I spent my twenties satisfied fish couldn’t be tasty except it had been seared or fried. This recipe would’ve modified my thoughts!
Right here’s what it’s essential to make this Puttanesca fish tray bake.
White fish fillets
I take advantage of barramundi on this recipe. The meaty and juicy flesh makes it best for the assertive Mediterranean flavour of the puttanesca-ish sauce, and the fillets are thick sufficient to make them appropriate for cooking within the oven.
However any agency, white fish fillets about 2.5 – 3 cm/1″ thick will work a deal with right here. See under for an inventory.
for the Puttanesca SAUCE
Right here’s what you want for the puttanesca-ish half – many of the components utilized in puttanesca plus potatoes to bulk it out and fennel for flavour and a contact of grown-up sweetness (it’s actually good, urge you to not skip it!).
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Anchovies – Addressing this proper up entrance as a result of I do know it’s a divisive ingredient! However they actually do add savouriness, and it’s a key ingredient in Puttanesca. Consider it as the higher salt. However, in case you’re very anti-anchovies, you may both cut back to 1 anchovy or substitute with 1 teaspoon fish sauce or 1/4 tsp additional cooking salt / kosher salt.
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Fennel – I’ve stated it earlier than and I’ll say it once more, it’s such an under-utilised vegetable! It has delicate aniseed flavour which provides freshness and curiosity to dishes, it’s economical many of the yr spherical and straightforward to chop. It deserves far more love in on a regular basis cooking!
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Child capers and kalamata olives – Pretty briny pops that add tang and salt into the sauce because it bakes. I take advantage of child capers as a result of they’re smaller – if utilizing common capers, simply give them a tough chop. And I want kalamata over common black olives as they’re softer and have higher flavour.
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Child potatoes – Or common potatoes, peeled, and reduce. Any sort of potato is okay right here.
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Canned tomato – That is the first ingredient that creates the sauce for this dish.
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Cherry or grape tomatoes – These add pops of juicy bursts within the sauce. They cook dinner by sufficient so they’re mushy however are nonetheless holding collectively once they come out of the oven.
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Garlic – After all it’s in. 3 huge cloves!
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Oregano – For background flavour with out competing with all the opposite flavours.
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Chilli flakes – Additionally referred to as purple pepper flakes, the recipe requires 1/2 teaspoon which is barely sufficient for a gentle stage of spiciness. Be happy to omit – or add extra! You may as well add your favorite chilli sauce when consuming, if you’d like extra warmth.
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Basil (non-obligatory!) – Sure, in case you’ve received a basil bush in your yard, it’s a nice end for this dish. However don’t let the absence of basil maintain you again from making this! Wonderful substitutes – parsley (any form), chives (only a mild sprinkle).
I do know simplest tray bake dinners name for every part to enter the oven directly, however this one is a 3-stage bake: potatoes first, then the puttanesca sauce, and at last the fish (we don’t need to overcook it!). It truly flows properly – you leisurely prep the subsequent part whereas the final one bakes, and have time to place your ft up with a glass of wine in between.
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Potatoes first – Toss the potatoes with oil, salt and pepper. Then pop within the oven to provide them a 20 minute head begin.
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Puttanesca sauce (stew?) subsequent – Combine up the puttanesca sauce components (the canned tomato, veg, dried oregano, olives, capers and anchovies). Then add it to the tray and bake for one more 10 minutes. Word: the combination doesn’t look very saucy however as soon as baked and mixed with the juices from the fish, you’ll have loads of sauce.
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Prime with fish – Then put the fish on prime, drizzle every part with olive oil and bake for one more quarter-hour or till the fish flakes simply.
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Serve – Sprinkle with basil (if utilizing) and the reserved fennel fronds. And that’s it – dinner’s up!
I at all times really feel like thick semi-stewy kind of dishes like this are crying out for crusty bread which you could stuff, and use for dunking and mopping, or crispy crostini for scooping and piling. Although truly, the potato on this dish fills it out so even with out bread, the portion servings are first rate. Let’s say with out bread it’s a wise serving measurement. With bread, it’s a beneficiant serving measurement.
You would additionally enhance the quantity of potato on this to fill it out extra and serve with out bread. Or serve it over one other starchy automobile of alternative – pasta, couscous (plain – no nuts, herbs, fruit or lemon), or rice (plain, or strive garlic rice!).
So many potentialities…..share your ideas! – Johnsat x
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
- 1/4 tsp black pepper
- 4 x 160 – 180g / 6oz barramundi fillets , skinless, or other firm fish fillets about 2.5/3cm/1" thick (Note 4)
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 1 1/2 tbsp extra virgin olive oil
- 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
Instructions
- Preheat oven to 220°C/390°F (200°C fan-forced).
- Roast potatoes: In a large mixing bowl, toss the potatoes with the oil, salt and pepper. Spread on a baking tray with a rim at least 2cm/0.8" high (or 23x33cm / 9×13" pan). Roast for 20 minutes.
- Puttanesca sauce: Meanwhile, mix all the sauce ingredients together (use the potato bowl, no need to clean). Add to the tray, toss with the potatoes, return to the oven for 10 minutes.
- Season fish: Pat the fish dry with paper towels. Sprinkle each side with the salt and pepper.
- Bake fish: Place fish on top of puttanesca sauce. Drizzle all over with the 1 1/2 tablespoons of oil. Bake 15 minutes or until fish is just cooked through (it should flake easily).
- Serve: Remove from the oven. Drizzle with a bit more olive oil, scatter with basil and reserved fennel fronds. Serve with warm, crusty bread!
Notes
1. Potato – Cut into pieces no thicker than 1.75cm/ 2/3″, else they may not cook through enough. You can also use regular potatoes, peeled or unpeeled scrubbed clean, cut into small cubes.
2. Cut fennel – Cut off the stalks and fronds (save the dill-like fine fronds for garnish). Slice a thin piece off the base if it’s browned. Slice the fennel bulb in half vertically, then cut each half into 0.5cm / 0.2″ thin half-moon shapes.
3. Anchovies – Secret ingredient! I know anchovies are divisive. But they really do add savouriness. Think of it as the better salt! 3 anchovies = faintly taste, 1 anchovy = can’t taste. But, if you’re very anti anchovies, substitute with 1 teaspoon fish sauce or 1/4 tsp heaped extra cooking/kosher salt.
4. Fish fillets
Suitable for this recipe – any firm white fish fillets that are ~2.5cm/1″ thick including: cod (any), emperor, grouper, gummy shark, hake, halibut, jewfish (mulloway), ling, monkfish (large), ocean trout, pollock (aka coley), salmon, snapper, stripe bass, tilapia – the thick part.
Frozen fish – Thaw and pat off excess water well, then proceed with recipe.
Small thin fish fillets (like bream or dory) and long narrow fish (flathead or monkfish) – cooks faster, see Ingredients section in post for recipe adjustment.
Avoid: lean fish (swordfish, tuna, kingfish, mahi mahi) – risky to cook well in the oven, oily fish (mackerel, sardines).
Leftovers will keep for 3 days in the fridge. Not suitable for freezing.
Nutrition per serving, excluding bread.
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