If you love bold Mediterranean flavors, this Puttanesca Fish is about to become your new favorite dinner. Inspired by the famous Italian pasta sauce, this dish transforms tender, flaky fish into a one-pan masterpiece simmered in a vibrant sauce of tomatoes, olives, capers, and anchovies. The result? A meal that’s quick enough for weeknights yet elegant enough to impress guests. Served with golden roasted potatoes and warm crusty bread, it’s comfort food with a coastal twist.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Bursting with Flavor – Each bite combines savory, briny, and slightly spicy notes from the puttanesca sauce.
- One-Pan Wonder – Easy cleanup and minimal prep make it a perfect weeknight option.
- Restaurant-Quality Meal at Home – The combination of roasted potatoes and tender fish looks and tastes gourmet.
- Customizable – Works beautifully with any firm white fish such as cod, snapper, or halibut.
- Mediterranean Comfort – Serve it family-style with fresh basil and crusty bread for that rustic Italian touch.
Ingredients Needed
For the Roasted Potatoes
- 600g (1.2 lb) baby potatoes – small ones halved, larger ones quartered
- 1 ½ tbsp extra virgin olive oil
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
For the Puttanesca Sauce
- 1 medium fennel bulb – thinly sliced into half-moons, fronds reserved for garnish
- 1 ½ cups (200g) cherry or grape tomatoes
- ½ cup pitted Kalamata olives, roughly chopped
- 3 garlic cloves, finely minced
- 3 tbsp baby capers (or 2 tbsp regular capers, chopped)
- 3 anchovy fillets, minced (reduce to 1 for milder flavor)
- 400g (14 oz) canned crushed or diced tomatoes
- ½ tsp red pepper flakes (adjust for heat)
- 1 tsp dried oregano
- ¼ tsp kosher salt
- ¼ tsp black pepper
For the Fish
- 4 barramundi fillets (160–180g / 6 oz each), skinless – or any firm white fish
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 ½ tbsp extra virgin olive oil
To Finish
- 1 cup loosely packed fresh basil leaves, roughly chopped (or substitute 2 tbsp parsley)
- Reserved fennel fronds, for garnish
- Warm crusty bread, for serving and mopping up the sauce
How to Make Puttanesca Fish
Step 1: Preheat the Oven
Preheat your oven to 220°C (390°F), or 200°C (fan-forced). This high temperature ensures crisp potatoes and a bubbly, flavorful sauce.
Step 2: Roast the Potatoes
In a large bowl, toss the halved baby potatoes with olive oil, salt, and pepper until well coated. Spread them out on a rimmed baking tray (at least 2cm deep).
Tip: Avoid overcrowding the tray—this helps the potatoes roast, not steam.
Roast for 20 minutes until they start to turn golden and slightly crispy on the edges.
Step 3: Prepare the Puttanesca Sauce
While the potatoes roast, use the same bowl to mix all sauce ingredients—fennel, cherry tomatoes, olives, garlic, capers, anchovies, crushed tomatoes, chili flakes, oregano, salt, and pepper.
Once the potatoes are done, pour the sauce mixture over them, toss gently to combine, and return the tray to the oven for another 10 minutes.
Why this step matters: Roasting the sauce ingredients together deepens their flavors and helps meld the tangy, salty, and sweet components.
Step 4: Season the Fish
Pat the fish fillets dry with paper towels. Season both sides with salt and pepper for a crisp, flavorful crust.
Pro tip: Drying the fish helps it sear better and prevents it from becoming soggy.
Step 5: Bake the Fish
Remove the tray from the oven and gently lay the fish fillets over the roasted puttanesca base. Drizzle with the remaining olive oil.
Bake for 15 minutes, or until the fish flakes easily with a fork and turns opaque.
Visual cue: The sauce should be thickened enough to coat the back of a spoon.
Step 6: Garnish and Serve
Remove the tray from the oven. Drizzle lightly with olive oil, scatter over the fresh basil and reserved fennel fronds, and serve immediately with warm crusty bread for mopping up that incredible sauce.
Serving and Storage Tips
- Serving: Pair with a side of steamed greens or a crisp salad for balance. Serve straight from the baking tray for a rustic look.
- Storage: Store leftovers in an airtight container for up to 2 days in the fridge.
- Reheating: Warm gently in the oven at 160°C (320°F) until heated through. Avoid microwaving to keep the fish tender.
- Freezing: Best enjoyed fresh; freezing may alter the texture of the fish and sauce.
Helpful Notes
- Fish Choice: Firm white fish like cod, snapper, or halibut all work beautifully.
- Anchovy Tip: Don’t skip them! They melt into the sauce, adding depth without tasting “fishy.”
- Make it Spicier: Increase the red pepper flakes or add a pinch of smoked paprika.
- Make Ahead: You can prepare the sauce in advance and bake with the fish when ready to serve.
- Low-Carb Option: Skip the potatoes and serve over zucchini noodles or cauliflower rice.
Puttanesca Fish with Roasted Potatoes
Ingredients
Method
- Step 1: Preheat the Oven
Preheat your oven to 220°C (390°F), or 200°C (fan-forced) to ensure crisp potatoes and a bubbly, flavorful sauce. - Step 2: Roast the Potatoes
Toss baby potatoes with olive oil, salt, and pepper until well coated. Spread on a rimmed baking tray and roast for 20 minutes until golden and slightly crispy. - Step 3: Prepare the Puttanesca Sauce
In a bowl, mix fennel, cherry tomatoes, olives, garlic, capers, anchovies, crushed tomatoes, red pepper flakes, oregano, salt, and pepper. Pour over roasted potatoes, toss, and return to oven for 10 minutes. - Step 4: Season the Fish
Pat fish fillets dry and season both sides with salt and pepper. Drying the fish helps it sear better and stay crisp. - Step 5: Bake the Fish
Remove tray from oven, place fish fillets over the sauce and drizzle with olive oil. Bake for 15 minutes, or until the fish flakes easily and turns opaque. - Step 6: Garnish and Serve
Drizzle lightly with olive oil, scatter basil and fennel fronds, and serve immediately with crusty bread.
Notes
Conclusion
This Puttanesca Fish recipe perfectly captures the soul of Italian coastal cooking — bold, vibrant, and deeply satisfying. The rich tomato sauce with briny olives and capers turns simple fish into an unforgettable meal. It’s wholesome, easy to prepare, and guaranteed to impress anyone at your table.
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Frequently Asked Questions (FAQ)
Can I use a different type of fish?
Absolutely! Any firm white fish such as cod, snapper, sea bass, or halibut works perfectly. Just adjust cooking time slightly based on thickness.
Can I make this gluten-free?
Yes! The dish itself is naturally gluten-free—just serve it with gluten-free bread or omit it entirely.
Is Puttanesca Fish freezer-friendly?
It’s best enjoyed fresh. The sauce freezes well, but the fish may lose texture once thawed.
Can I skip the anchovies?
You can, but anchovies add an incredible umami flavor that defines the traditional puttanesca taste. If you omit them, consider adding a splash of soy sauce or extra capers for depth.
How spicy is this dish?
It has a mild heat. If you prefer more kick, increase the chili flakes; for a milder taste, simply omit them.