Empty My Fridge
Puttanesca Fish Tray Bake
Zutaten
- Potato600 g
- Extra virgin olive oil3 EL
- Salt1 ¼ TL
- Black pepper¾ TL
- Fennel1
- Cherry tomato1 ½ Tassen
- Kalamata-Olive · pitted½ Tassen
- Garlic3
- Caper3 EL
- Anchovy3
- Canned tomato400 g
- Chili flake · flakes½ TL
- Dried organo1 TL
- 180g / 6oz barramundi fillets4 x 160
- Basil1
- Bread
Zubereitung
- 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.
Zusammengefasst aus dem Video von RecipeTin Eats. Schau es dir für die Details an.
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