If you’re looking for a dinner that’s bursting with Mediterranean flavors but still incredibly easy to make, you’re going to adore this Puttanesca Fish Tray Bake Recipe. I absolutely love how the salty, tangy puttanesca sauce mingles with flaky fish and crispy roasted potatoes—all baked together on one tray for minimal fuss and maximum flavor. When I first tried this, I couldn’t believe how quickly it came together and how my family went crazy for it. Stick around, I’m going to share everything you need to nail it in your kitchen!
Why You’ll Love This Recipe
- One-Pan Wonder: Everything cooks together on one tray, saving time on washing up and keeping things stress-free.
- Bold Mediterranean Flavors: That puttanesca sauce is packed with olives, capers, garlic, and anchovies for a sauce that sings in every bite.
- Versatile and Easy: You can swap the fish or veggies to suit what you have—perfect for busy weeknights or entertaining.
- Family-Friendly Comfort: Even if you’re skeptical about anchovies, they melt into the sauce adding depth and umami—trust me, it’s worth it!
Ingredients You’ll Need
The ingredients in this Puttanesca Fish Tray Bake Recipe are simple, fresh, and pack that punch of bold flavors we’re after. I recommend grabbing the freshest fish and ripe cherry tomatoes for the tastiest results—and don’t skip on the anchovies, they’re the secret to the magic.
- Baby potatoes: Choose smaller ones, about 3.5cm, so they roast evenly and become perfectly crispy on the outside.
- Extra virgin olive oil: A good quality one really makes a difference here; it enhances the flavor and helps everything brown beautifully.
- Fennel bulb: Adds a subtle anise sweetness and crunch; don’t forget to save some fronds for garnish—they look and taste amazing on top.
- Cherry or grape tomatoes: Look for firm, ripe tomatoes—they blister nicely in the oven, concentrating their flavor.
- Kalamata olives: Go for pitted ones to save time, they add a briny depth to the dish.
- Garlic cloves: Freshly minced is best; it wakes up the sauce and infuses the whole bake.
- Baby capers: Their salty tanginess is key to authentic puttanesca flavor.
- Anchovy fillets: The secret ingredient! They melt into the sauce, bringing waves of umami without fishiness.
- Canned crushed or diced tomatoes: They provide the saucy base—choose good quality with no added sugars.
- Chilli flakes: Adds a gentle heat; adjust to your taste or skip if you want it milder.
- Dried oregano: Classic Mediterranean herb that brings warmth and earthiness.
- Salt and black pepper: Season to taste—essential for balancing all those flavors.
- Barramundi or firm white fish fillets: I use barramundi, but cod, haddock, or snapper all work well.
- Basil leaves: Fresh and fragrant, they brighten the dish when scattered on top right before serving.
- Warm crusty bread: Highly recommended for mopping up all that delicious sauce—you won’t want to waste a drop!
Variations
One thing I love about this Puttanesca Fish Tray Bake Recipe is how easy it is to personalize. Whether you want it spicier, lighter, or suited to what’s in your fridge, a few tweaks can make this dish your own.
- Swap the fish: I’ve experimented with salmon and even firm tofu for a vegetarian twist; both soak up the sauce beautifully.
- Adjust the heat: If you like it hot like I do, leave the chili flakes as is; if not, just omit or reduce them for a milder dish.
- Add some greens: Toss in some spinach or kale during the last 5 minutes of baking for extra color and nutrients.
- Use fresh herbs: Aside from basil, fresh parsley or oregano work great in a pinch if you don’t have basil on hand.
- Make it gluten-free: Serve with gluten-free bread or over a bed of quinoa for a hearty, allergy-friendly meal.
How to Make Puttanesca Fish Tray Bake Recipe
Step 1: Start With Crispy Roasted Potatoes
Preheat your oven to 220°C (390°F). Toss your baby potatoes with olive oil, salt, and pepper until they’re evenly coated. Spread them out on a rimmed baking tray to make sure they roast evenly—crowding the potatoes is a common mistake that leads to steaming instead of crisping. Roast for about 20 minutes; you want the edges to start turning golden and crispy. This step ensures your potatoes have that perfect crunchy bite by the time the whole dish is done.
Step 2: Mix Up That Flavor-Packed Puttanesca Sauce
While the potatoes roast, use the same mixing bowl (no need to dirty another!) to combine the fennel slices, cherry tomatoes, olives, garlic, capers, anchovies, canned tomatoes, chili flakes, oregano, and salt. This vibrant mix is the heart of the recipe. Once combined, add the sauce to the tray with the potatoes and toss everything together gently. Return it all to the oven for another 10 minutes so the sauce and potatoes get cozy and flavorful.
Step 3: Prepare and Bake the Fish to Perfection
Pat your fish fillets dry with some paper towels—this helps them get a nice texture and prevents steaming in the sauce. Sprinkle salt and pepper on both sides, then nestle the fillets right on top of the saucy potatoes and veggies. Drizzle the remaining olive oil over the fish and sauce for extra richness. Bake for about 15 minutes, or until the fish is just cooked through and flakes easily with a fork. Keep an eye on it—you don’t want overcooked, dry fish here!
Step 4: Finish and Serve
Once out of the oven, drizzle a bit more olive oil over the top, scatter roughly chopped basil leaves and the reserved fennel fronds for a fresh finish. Serve immediately with a side of warm crusty bread to mop up all those delicious juices. Trust me, this step is key for soaking up every drop of that amazing puttanesca sauce.
Pro Tips for Making Puttanesca Fish Tray Bake Recipe
- Choose Uniform Potato Sizes: Cutting the potatoes evenly ensures they roast at the same rate, preventing soggy or undercooked bits.
- Don’t Skip Anchovies: I used to avoid anchovies, but adding them finely minced transforms the puttanesca sauce with rich umami—try it, even just one fillet is subtle.
- Use a Rimmed Baking Tray: This prevents sauce from spilling over and makes tossing ingredients mid-cook easier without a mess.
- Timing Is Everything: Add the fish last to avoid overcooking; flaky fish is tender and moist, so watch it closely during baking.
How to Serve Puttanesca Fish Tray Bake Recipe
Garnishes
I always finish mine with fresh basil and a sprinkle of fennel fronds reserved from the bulb—they add a lovely aromatic freshness and a pop of color that just makes the dish look inviting. If you don’t have fennel on hand, fresh parsley also works well. A quick drizzle of extra virgin olive oil right before serving takes it over the top.
Side Dishes
This dish is a complete meal thanks to the roasted potatoes and sauce, but I love serving it alongside a crisp green salad or roasted seasonal vegetables to balance the richness. For something heartier, a simple side of garlic sautéed greens or steamed green beans works wonders.
Creative Ways to Present
For dinner parties, I’ve served this straight from the tray on a large wooden board, garnished with extra fresh herbs and lemon wedges for guests to squeeze over. It creates a rustic, communal vibe that everyone enjoys. You can even add a sprinkle of toasted pine nuts for a bit of crunch and elegance.
Make Ahead and Storage
Storing Leftovers
I keep leftovers covered tightly in an airtight container in the fridge, and they stay good for up to three days. The potatoes soak up some of the sauce overnight, which actually makes them even more flavorful. Just be sure to give everything a good stir before reheating.
Freezing
This recipe doesn’t freeze super well, especially the potatoes which can get mushy. If you want to prep in advance, I recommend making the sauce and roasting the potatoes separately ahead of time, then adding fresh fish on the baking day for best results.
Reheating
I reheat leftovers gently in a 150°C (300°F) oven, covered loosely with foil to prevent drying out. Avoid the microwave if you can—it tends to make the fish rubbery and the potatoes soggy. A quick 10-15 minutes in the oven usually does the trick.
FAQs
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Can I use other types of fish in this Puttanesca Fish Tray Bake Recipe?
Absolutely! Firm white fish like cod, haddock, or snapper works well, as does salmon if you prefer a richer taste. The key is choosing fillets about 2.5 to 3 cm thick so they cook evenly with the sauce and potatoes.
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What can I substitute for anchovies if I’m not a fan?
If anchovies aren’t your thing, you can substitute with 1 teaspoon of fish sauce for umami or increase the salt slightly to 1/4 teaspoon extra kosher salt. The anchovies are a secret umami booster, but the dish will still be delicious without them.
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Is this recipe spicy?
The recipe includes chili flakes for mild spiciness, but you can easily omit or reduce the amount for a gentler heat. It’s very adaptable depending on your family’s taste preferences.
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Can I prepare parts of the Puttanesca Fish Tray Bake Recipe ahead of time?
You can roast the potatoes and prepare the puttanesca sauce a day ahead, but I recommend adding and baking the fish fresh the day you plan to serve, to maintain its tender texture.
Final Thoughts
This Puttanesca Fish Tray Bake Recipe has become a go-to for me whenever I want something that feels special but is totally doable on a weeknight. The combination of roasted potatoes, rich and tangy puttanesca sauce, and flaky fish is just unbeatable. Plus, it comes together in one pan—meaning less cleanup and more time savoring your meal. You’re going to love how the flavors meld and how simple it is to impress friends or family with this vibrant dish. Give it a try, I can’t wait to hear what you think!
Print
Puttanesca Fish Tray Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Description
This Puttanesca Fish Tray Bake is a vibrant and flavorful one-pan meal featuring tender barramundi fillets baked atop roasted baby potatoes and a zesty puttanesca sauce made with olives, capers, anchovies, tomatoes, and fennel. The dish is finished with fresh basil and fennel fronds, perfect for a healthy, Mediterranean-inspired dinner served with warm crusty bread for mopping up the delicious sauce.
Ingredients
Roasted Potatoes:
- 600g/1.2 lb baby potatoes, smaller ones up to 3.5cm/1.5″ halved, larger ones quartered
- 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
- 1 1/2 cups (200g) cherry or grape tomatoes (1 punnet)
- 1/2 cup pitted kalamata olives
- 3 garlic cloves, finely minced
- 3 tbsp baby capers (or regular, roughly chopped)
- 3 anchovy fillets, finely minced (can reduce to 1)
- 400g/14oz canned tomato, crushed or diced
- 1/2 tsp chilli flakes (red pepper flakes), mild spiciness, can reduce or omit
- 1 tsp dried oregano
- 1/4 tsp cooking salt / kosher salt
Fish:
- 4 x 160–180g / 6oz barramundi fillets, skinless, or other firm fish fillets about 2.5/3cm/1″ thick
Finishing / Serving:
- 1 loosely packed cup basil leaves, roughly chopped (or substitute with 2 tbsp roughly chopped parsley)
- Warm crusty bread, for mopping
Instructions
- Preheat oven: Set your oven to 220°C/390°F (200°C fan-forced) to get it ready for roasting.
- Roast potatoes: In a large mixing bowl, toss the halved and quartered baby potatoes with the extra virgin olive oil, salt, and black pepper until evenly coated. Spread the potatoes out in a single layer on a rimmed baking tray at least 2cm/0.8″ high or a 23x33cm / 9×13″ baking pan. Roast in the preheated oven for 20 minutes to start softening and browning them.
- Prepare puttanesca sauce and combine: While the potatoes begin roasting, combine all the puttanesca sauce ingredients—sliced fennel, cherry tomatoes, kalamata olives, minced garlic, chopped capers, anchovies, canned tomatoes, chili flakes, dried oregano, and salt—in the same bowl used for the potatoes (no need to clean). Add this sauce mixture to the tray with the partially roasted potatoes and gently toss everything together to combine. Return to the oven and roast for another 10 minutes, allowing flavors to meld.
- Season fish: Pat the barramundi fillets dry with paper towels to remove excess moisture. Season both sides of the fish fillets lightly with salt and pepper.
- Bake fish: Nestle the seasoned fish fillets on top of the potato and puttanesca sauce mixture in the tray. Drizzle the fish and sauce with an additional 1 1/2 tablespoons of olive oil. Bake in the oven for 15 minutes or until the fish is just cooked through and flakes easily when tested with a fork.
- Serve: Remove the tray from the oven. Drizzle a little more olive oil over the dish, scatter the reserved fennel fronds and fresh chopped basil leaves on top for a fresh burst of flavor. Serve directly from the tray with warm, crusty bread to mop up the delicious sauce.
Notes
- Potatoes: Cut potatoes no thicker than 1.75cm/2/3″ to ensure even cooking. You can also use regular potatoes, peeled or unpeeled and cut into small cubes.
- Fennel Preparation: Remove stalks and fronds (save fine fronds for garnish). Slice a thin piece off the base if brown. Halve the bulb vertically, then slice each half into 0.5cm thin half-moon shapes.
- Anchovies: Anchovies add depth and savoriness. For mild flavor use 3 anchovies; for subtle flavor use 1. If you prefer no anchovies, substitute with 1 tsp fish sauce or 1/4 tsp extra kosher salt.
- Fish Fillets: Choose firm fish fillets about 2.5 to 3cm thick to ensure they bake evenly without drying out.
- Leftovers: Keep refrigerated for up to 3 days. Not recommended for freezing.
Nutrition
- Serving Size: 1/4 recipe (excluding bread)
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 60 mg
