Ingredients
- 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-oz. can whole peeled tomatoes and their juices coarsely puréed
- 1/4 cup pitted oil-cured black olives halved
- 1/2 teaspoon kosher salt plus more
- 1/4 teaspoon freshly ground black pepper plus more
- 1 pound Wisconsin fingerling potatoes halved
- 2 large shallots peeled, leaving root end intact, quartered
- 3/4 pound haddock or halibut fillets cut into 1 1/2" cubes
- 1 tablespoon drained capers rinsed
- 1 tablespoon chopped flat-leaf parsley
Servings:
Units:
Instructions
- Puttanesca Sauce: 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 seven minutes longer.
- Place potatoes, shallots and fish on a platter in an even layer. Spoon Puttanesca sauce over; garnish with caper berries and parsley.
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