Empty My Fridge
Puttanesca Fish Tray Bake
Ingredientes
- Potato600 g
- Extra virgin olive oil3 colheres de sopa
- Salt1 ¼ colher de chá
- Black pepper¾ colher de chá
- Fennel1
- Cherry tomato1 ½ xícara
- Kalamata olive · pitted½ xícara
- Garlic3
- Caper3 colheres de sopa
- Anchovy3
- Canned tomato400 g
- Chili flake · flakes½ colher de chá
- Dried organo1 colher de chá
- 180g / 6oz barramundi fillets4 x 160
- Basil1
- Bread
Modo de preparo
- 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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