Puttanesca fish tray bake

Ingredients

Roasted potatoes:

• 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

Puttanesca sauce:

• 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

Fish:

• 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

Finishing / serving:

• 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!