Best Roasted Potatoes And Haddock Puttanesca Recipes

Roasted Potatoes & Haddock Puttanesca Recipe - (4.6/5) image

Provided by tammy1365

Number Of Ingredients 13

3 1/2 tablespoons olive oil, divided
4 garlic cloves, sliced
4 anchovy fillets packed in oil, drained
1/4 teaspoon crushed red pepper flakes
1 (28 ounce) can whole peeled tomatoes and their juices, coarsely puréed
1/4 cup halved, pitted oil-cured black olives
1/2 teaspoon kosher salt, plus more
1/4 teaspoon freshly ground black pepper, plus more
1 pound fingerling potatoes, halved
2 large shallots, peeled, leaving root end intact, quartered
8 ounces haddock or halibut fillets, cut into 1 1/2" cubes
1/4 cup halved caper berries or 1 tablespoon drained capers, rinsed
1 tablespoon chopped flat-leaf parsley

Steps:

Heat 2 tablespoons oil in a medium pot over low heat. Add garlic and anchovies; cook, stirring frequently to break up anchovies, until garlic is soft but not browned, 3-4 minutes. Add red pepper flakes; cook until fragrant, about 20 seconds. Add tomato purée, increase heat to medium, and cook, stirring occasionally, until sauce thickens, 15-20 minutes. Stir in olives; simmer for 5 minutes. Season with salt and pepper. Arrange racks in upper and lower thirds of oven; preheat to 425°F. Place a wire rack in a rimmed baking sheet. Toss 1 tablespoon oil, potatoes, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl to coat. Spread in a single layer on prepared rack. Roast on top oven rack for 18 minutes. Keep in oven. Place fish in an 8x8x2" glass baking dish. Drizzle with remaining 1/2 tablespoon oil and season with salt and pepper. Place on bottom oven rack and roast with potatoes until fish is just opaque in center, potatoes are golden brown and tender, and shallots are crispy, about 7 minutes longer. Place potatoes, shallots, and fish on a platter in an even layer. Spoon 1 1/2 cups puttanesca over (reserve remaining sauce for another use); garnish with caper berries and parsley. Per serving: 326 calories, 14 g fat, 36 g carbohydrates Nutritional analysis provided by Bon Appétit

Cod Puttanesca image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 1-inch-thick slices ciabatta bread
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
3 cloves garlic, lightly smashed
4 anchovy fillets
1 28-ounce can no-salt-added whole plum tomatoes, crushed by hand
1/2 cup pitted kalamata olives, halved
2 tablespoons capers
Pinch of red pepper flakes
4 cod fillets (about 1 1/2 inches thick; 6 ounces each)
Kosher salt and freshly ground pepper

Steps:

Preheat the oven to 400 degrees F. Place the ciabatta on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with 1 tablespoon each oregano and basil. Bake until golden brown, 15 minutes.
Meanwhile, heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the garlic and anchovies and cook, stirring often, until the garlic is golden and the anchovies break down, about 3 minutes. Add the tomatoes, their juices and 1/2 cup water and bring to a boil. Reduce the heat to medium low and cook, stirring occasionally, until saucy, about 10 minutes. Stir in the olives, capers, red pepper flakes and the remaining 1 tablespoon each oregano and basil; simmer 2 minutes.
Season the fish with salt and pepper and arrange on top of the sauce in the skillet. Transfer the skillet to the oven and bake until the fish is just cooked through, 8 to 10 minutes. Divide the bread among 4 shallow bowls; top with the fish and puttanesca sauce.