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Fish & Veg Traybake

Fish & Veg Traybake

Standard · 60 min · Serves 2 · Mediterranean

Dietary: pescatarian, gluten-free, dairy-free, nut-free

White fish baked on a tray of roasted baby potatoes in a puttanesca sauce of tomatoes, olives, capers, and fennel.

Ingredients

For 2 servings

Potatoes

  • 300 g baby potato, halved, or quartered if large
  • 1 tbsp olive oil

Puttanesca sauce

  • 0.5 fennel, sliced into 5 mm (¼ inch) half-moons
  • 150 g cherry tomato
  • 200 g canned tomato, crushed or diced
  • 60 g kalamata olive, pitted
  • 1.5 tbsp caper, roughly chopped if large
  • 2 anchovy fillet, finely chopped
  • 2 clove garlic, minced
  • 0.5 tsp dried oregano
  • 0.25 tsp chilli flakes (optional)

Fish

  • 2 white fish fillet, skinless, about 2.5 cm (1 inch) thick, such as cod or snapper
  • 1 tbsp olive oil

To serve

  • 10 g basil, torn

Steps

  1. Heat the oven to 220°C (425°F).

Potatoes

  1. Toss the potatoes with the olive oil, ¼ teaspoon of salt and some pepper in a large bowl. Keep the pieces no thicker than about 2 cm (¾ inch), or they won't cook through in time.
  2. Spread them on a baking tray with sides at least 2 cm (¾ inch) high, or in a roasting pan, and roast for 20 minutes, until they are starting to turn golden.

Puttanesca sauce

  1. Meanwhile, mix the fennel, cherry tomatoes, canned tomato, olives, capers, anchovies, garlic, oregano and chili flakes (if using) in the same bowl (no need to wash it) with a pinch of salt and pepper.
  2. Tip the sauce onto the tray, toss it through the potatoes and spread everything out again. Return to the oven for 10 minutes, until the sauce is bubbling and the cherry tomatoes are starting to soften.

Fish

  1. Pat the fish dry with paper towel and season both sides with salt and pepper.
  2. Set the fillets on top of the sauce and drizzle everything with the olive oil. Bake for about 15 minutes, until the fish is just cooked through and flakes easily in the thickest part.

To serve

  1. Scatter with the basil and serve straight from the tray, spooning plenty of the sauce over each piece of fish. Leftovers keep for 3 days in the fridge, but don't freeze it.

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