Puttanesca Fish Tray Bake

Name: Puttanesca Fish Tray Bake
Total time: 45 min
Ingredients: 600 g Potato; 3 tbsp Extra virgin olive oil; 1 ¼ tsp Salt; ¾ tsp Black pepper; 1 Fennel; 1 ½ cups Cherry tomato; ½ cups Kalamata olive, pitted; 3 Garlic; 3 tbsp Caper; 3 Anchovy; 400 g Canned tomato; ½ tsp Chili flake, flakes; 1 tsp Dried organo; 4 x 160 180g / 6oz barramundi fillets; 1 Basil; Bread

By RecipeTin Eats · 45 min

Ingredients

Potato600 g
Extra virgin olive oil3 tbsp
Salt1 ¼ tsp
Black pepper¾ tsp
Fennel1
Cherry tomato1 ½ cups
Kalamata olive · pitted½ cups
Garlic3
Caper3 tbsp
Anchovy3
Canned tomato400 g
Chili flake · flakes½ tsp
Dried organo1 tsp
180g / 6oz barramundi fillets4 x 160
Basil1
Bread

Instructions

Preheat the oven to 220°C (390°F) conventional, or 200°C fan-forced.
Toss the potatoes with the oil, salt and pepper. Spread them in a rimmed baking tray at least 2 cm (0.8 in) high, or a 23x33 cm (9x13 in) pan. Roast for 20 minutes.
Mix all the sauce ingredients in the same bowl used for the potatoes. Add to the tray, toss with the potatoes, and return to the oven for 10 minutes.
Pat the fish dry and sprinkle both sides with salt and pepper.
Place the fish on top of the sauce and drizzle with the 1 1/2 tablespoons of oil. Bake for 15 minutes, or until the fish is just cooked through and flakes easily.
Drizzle with a little more olive oil and scatter with basil and the reserved fennel fronds. Serve with warm crusty bread.

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