Puttanesca Fish Traybake

Ingredients

• 600 g Baby potatoesHalve the small ones and quarter the large ones.
• 1½ tablespoons Extra virgin olive oil, for the potatoes
• ½ teaspoon Cooking salt, for the potatoes
• ¼ teaspoon Black pepper, for the potatoes
• 1 medium Fennel bulb, cut into 0.5 cm half-moonsKeep the fronds for serving. The source says fennel can be left out.
• 200 g Cherry or grape tomatoes
• ½ cup Pitted kalamata olives
• 3 Garlic cloves, finely minced
• 3 tablespoons Baby capers
• 3 Anchovy fillets, finely mincedThe source allows as few as 1, or 1 teaspoon of fish sauce, or ¼ teaspoon of extra salt instead. Anchovy and fish sauce are both fish.
• 400 g Crushed or diced tomatoes, tinned
• ½ teaspoon Chilli flakesOptional in the source.
• 1 teaspoon Dried oregano
• ¼ teaspoon Cooking salt, for the sauce
• ¼ teaspoon Black pepper, for the sauce
• 4, each 160 to 180 g Barramundi fillets, or another firm white fish about 2.5 to 3 cm thickFish allergen. The source suggests snapper, ling, gummy shark, hake, cod, ocean trout or salmon among others, and advises against tuna, swordfish, kingfish, mahi mahi, mackerel and sardines.
• ½ teaspoon Cooking salt, for the fish
• ¼ teaspoon Black pepper, for the fish
• 1½ tablespoons Extra virgin olive oil, for the fish
• 1 loosely packed cup Basil leaves, roughly choppedOptional in the source; parsley or chives also work.
• To serve; the source gives no amount. Crusty bread

Yield: Serves 4, as stated by the source. Source times: 15 minutes preparation and 45 minutes cooking (20 minutes for the potatoes, 10 with the sauce, then 15 with the fish). The source gives no resting time, and none is invented here. Leftovers: the source says 3 days in the fridge and advises against freezing.

Method

1. Heat the oven to 220°C conventional, or 200°C fan-forced. Both figures are stated by the source; neither is a conversion made here. The source names no shelf; a middle shelf is this project's ordinary default, not a source instruction.
2. Toss the potatoes with their oil, salt and pepper and spread them on a baking tray with a rim at least 2 cm high, or in a 23 × 33 cm pan. Bake for 20 minutes.
3. Stir all the sauce ingredients together, from the fennel through to the pepper, add them to the tray around the potatoes, and bake for 10 minutes more.
4. Meanwhile, pat the fish dry with paper towel and season both sides with its salt and pepper. Thaw frozen fish fully in the fridge first, then dry it the same way.
5. Lay the fillets on top of the sauce, drizzle them with their oil and bake for 15 minutes.
6. The source's test is that the fish is just cooked through and flakes easily. For a measured check, Health Canada gives 70°C internal for fish, read at the thickest part. Serve with a little more oil, the basil and fennel fronds, and bread for the sauce.