Puttanesca Fish with Roasted Potatoes

This Mediterranean-inspired Puttanesca Fish combines tender, flaky white fish baked in a bold tomato, olive, and caper sauce, served alongside golden roasted potatoes. It’s a one-pan wonder that’s easy enough for weeknights yet elegant enough to impress guests.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian, Mediterranean

Calories: 420

Ingredients Method Notes

Ingredients

For the Roasted Potatoes

600 g baby potatoes small ones halved, larger ones quartered
1.5 tbsp extra virgin olive oil
0.5 tsp kosher salt
0.25 tsp freshly ground black pepper

For the Puttanesca Sauce

1 medium fennel bulb thinly sliced into half-moons, fronds reserved for garnish
200 g cherry or grape tomatoes
0.5 cup pitted Kalamata olives roughly chopped
3 cloves garlic finely minced
3 tbsp baby capers or 2 tbsp regular capers, chopped
3 fillets anchovies minced (reduce to 1 for milder flavor)
400 g canned crushed or diced tomatoes
0.5 tsp red pepper flakes adjust for heat
1 tsp dried oregano
0.25 tsp kosher salt
0.25 tsp black pepper

For the Fish

4 fillets barramundi 160–180g / 6 oz each, skinless – or any firm white fish like cod or snapper
0.5 tsp kosher salt
0.25 tsp black pepper
1.5 tbsp extra virgin olive oil

To Finish

1 cup fresh basil leaves loosely packed, roughly chopped (or substitute 2 tbsp parsley)
reserved fennel fronds for garnish
warm crusty bread for serving and mopping up the sauce

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

For a gluten-free option, use gluten-free bread or omit it. To make it spicier, increase the red pepper flakes or add smoked paprika. Skip the potatoes for a low-carb version and serve over zucchini noodles or cauliflower rice.