Puttanesca Fish Tray Bake

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Ingredients

600g/1.2 lb baby potatoes (, smaller ones up to 3.5cm/1.5" halved, larger ones quartered (Note 1))
1 1/2 tbsp extra virgin olive oil
1/2 tsp cooking salt / kosher salt
1/4 tsp black pepper
1 medium fennel (, fronds reserved for garnish, halved, cut into 0.5cm / 0.2" half moon shapes (Note 2))
1 1/2 cups (200g) cherry or grape tomatoes ((1 punnet))
1/2 cup pitted kalamata olives
3 garlic cloves (, finely minced (can use garlic crusher))
3 tbsp baby capers ((or regular, roughly chopped))
3 anchovy fillets (, finely minced - can reduce to 1 (Note 3))
400g/ 14oz canned tomato (, crushed or diced)
1/2 tsp chilli flakes ((red pepper flakes), mild spiciness, can reduce or omit)
1 tsp dried organo
1/4 tsp cooking salt / kosher salt
1/4 tsp black pepper
4 x 160 - 180g / 6oz barramundi fillets (, skinless, or other firm fish fillets about 2.5/3cm/1" thick (Note 4))
1/2 tsp cooking salt / kosher salt
1/4 tsp black pepper
1 1/2 tbsp extra virgin olive oil
1 loosely packed cup basil leaves (, roughly chopped (recommended but can live without or sub with 2 tbsp roughly chopped parsley))
Warm crusty bread (, for mopping)

As published by RecipeTin Eats.

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