Puttanesca Fish Bake with Roasted Potatoes Recipe

If you’re looking for a comforting, summery dish that’s bursting with bold flavors, let me introduce you to my Puttanesca Fish Bake with Roasted Potatoes Recipe. This one-pan wonder combines tender fish fillets with a tangy, salty, slightly spicy puttanesca sauce and perfectly roasted potatoes, so every bite is full of excitement. I love this recipe because it’s super easy to pull together but feels special enough for guests or a cozy family dinner. Stick with me—I’ll walk you through everything so you nail it on your first try!

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Ingredients You’ll Need

The charm of this Puttanesca Fish Bake with Roasted Potatoes Recipe comes down to simple, fresh ingredients that sing together. Grab fresh fish, ripe tomatoes, briny olives and capers, and some aromatic fennel and basil for a dish that’s as tasty as it is easy. Here’s what you’ll want to pick up before starting:

• Baby potatoes: Choose smaller potatoes so they cook evenly and get crispy edges when roasted.
• Extra virgin olive oil: Use a good-quality oil to elevate the flavors, especially for drizzling at the end.
• Fennel bulb: Adds a lovely subtle anise flavor and crunch; keep the fronds for garnish—they brighten the dish.
• Cherry tomatoes: Sweet and juicy, they blister beautifully in the oven releasing their natural sugars.
• Kalamata olives: Briny and meaty, these punch up the sauce’s salty, savory notes.
• Garlic cloves: Fresh and finely minced for that unmistakable aromatic base.
• Baby capers: Tiny bursts of salty tang—don’t skip them!
• Anchovy fillets: This is the secret umami bomb that transforms the sauce (I get that anchovies can be divisive, so there’s a substitute option below).
• Canned crushed tomatoes: For a saucy base that clings perfectly to the fish and potatoes.
• Chilli flakes: Adds just the right amount of warmth—adjust to your taste.
• Dried oregano: Earthy herb flavor that complements the Mediterranean vibe.
• Firm white fish fillets: Barramundi works beautifully here for its firm texture and mild flavor, but substitute with cod, snapper, or halibut if you prefer.
• Fresh basil leaves: To finish with a burst of color and fresh aroma (parsley works too if basil’s not your thing).
• Warm crusty bread: Essential for mopping up all those wonderful juices.

Variations

I love how flexible this Puttanesca Fish Bake with Roasted Potatoes Recipe is, so I always encourage tinkering to suit what you have on hand or your taste buds. Here are some of my favorite spin-offs and handy swaps:

• Fish choice: I’ve swapped barramundi for cod or even salmon when I want a richer flavor; it works just as beautifully.
• Spice level: Sometimes I turn up the chili flakes for a more assertive kick, especially when serving to friends who love spice.
• Anchovy substitution: If anchovies freak you out, I use fish sauce sparingly or add a touch more salt—trust me, the flavor still sings.
• Herbs: While basil is my go-to, using fresh parsley or even a sprinkle of thyme gives the dish a lovely twist.

How to Make Puttanesca Fish Bake with Roasted Potatoes Recipe

Step 1: Get those potatoes roasting

Start by preheating your oven to 220°C (or 390°F, 200°C fan-forced). I find using baby potatoes is key because they roast evenly. Halve or quarter them depending on size—make sure pieces aren’t thicker than about 1.75cm/2/3″. Toss them in olive oil, salt, and pepper until they’re well coated, then spread them out in a rimmed baking tray. This first roast is important to get the edges golden and crispy. Roast them for 20 minutes to build that lovely base texture.

Step 2: Mix and add the puttanesca sauce

While the potatoes get started, whip up the sauce right in the bowl you tossed the potatoes in—no need to dirty an extra dish! Combine fennel slices, cherry tomatoes, olives, garlic, capers, anchovies, canned tomatoes, chili flakes, oregano, and a little salt. When the potatoes have had their first roast, pour this mixture over them and give everything a good toss so those juicy tomatoes and briny ingredients mingle with the crispy potatoes. Pop it back into the oven for 10 more minutes. This step is where all the delicious flavors meld beautifully.

Step 3: Season and bake the fish

Pat your fish fillets dry—this is a little step that helps the seasoning stick and prevents sogginess. Sprinkle salt and pepper on both sides of the fillets, then nestle them on top of the puttanesca and potatoes in the tray. Drizzle with a touch more olive oil—this keeps the fish moist and adds richness. Bake everything together for about 15 minutes or until the fish is opaque and flakes easily with a fork. You’ll find the kitchen aroma at this point is completely irresistible.

Step 4: Garnish and serve

Once out of the oven, I like to drizzle just a little more olive oil for that glossy finish and scatter fresh basil leaves and reserved fennel fronds on top—you’ll love how they add freshness and a pretty pop of green. Serve immediately with warm crusty bread to soak up all the lovely sauces. Trust me, your guests or family will be asking for seconds!

How to Serve Puttanesca Fish Bake with Roasted Potatoes Recipe

Garnishes

I always scatter fresh basil and reserved fennel fronds on top just before serving—it adds an herbaceous brightness that contrasts the rich sauce. If you’re out of basil, a sprinkle of parsley also works well. A drizzle of good olive oil right before serving elevates everything to next-level delicious.

Side Dishes

This is such a complete meal on its own, but if you want to add a side, a crisp green salad with lemon vinaigrette is my go-to—something fresh and crunchy to balance the softness. A steamed green veggie like broccoli or green beans also pairs nicely and adds color to your plate.

Creative Ways to Present

For special occasions, I love serving this dish family-style on a big platter straight from the oven, sliced lemon wedges on the side for zesty freshness, and a bowl of extra olives. It makes a gorgeous, rustic centerpiece that invites everyone to dig in and enjoy!

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in the fridge for up to 3 days. I recommend storing fish and potatoes together in an airtight container to preserve the flavors. When I make this ahead, I usually warm it gently to maintain texture and taste.

Freezing

Because of the delicate texture of the cooked fish and the sauce, I don’t suggest freezing this dish—it tends to get watery and lose its appeal after thawing. Instead, try to enjoy fresh, or store leftovers in the fridge as mentioned.

Reheating

Reheat leftovers gently in a low oven (around 150°C/300°F) covered with foil so the fish stays moist and the potatoes stay soft but not overcooked. Alternatively, a quick warm-up in the microwave on medium heat works if you’re short on time—just watch carefully to avoid drying out the fish.

FAQs

Final Thoughts

I absolutely love how this Puttanesca Fish Bake with Roasted Potatoes Recipe feels like a little Mediterranean escape on a plate, yet it’s so grounded and homey. It’s great for weeknights when you want something special without fussing over many pots, and it’s definitely a go-to for casual dinner parties. The mix of textures from crispy potatoes, tender fish, and lush sauce is just unbeatable. I hope you give it a whirl and find yourself reaching for the bread to soak up all those glorious juices—because once you do, you’ll understand why I keep making it again and again!

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