Roasted Potatoes and Haddock Puttanesca

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This roasted haddock and potatoes puttanesca is a vibrant, heart-healthy dish that brings the bold flavours of the Mediterranean to your dinner table. By roasting the fish and potatoes together, you achieve a delightful contrast of textures: flaky, tender white fish paired with golden, crispy vegetables. The star of the show is the punchy tomato sauce, enriched with salty anchovies, piquant olives, and a hint of chilli heat for a truly satisfying finish.

Perfect for a nutritious midweek meal or a relaxed weekend supper, this recipe uses store-cupboard staples and fresh white fish to create a sophisticated result with minimal effort. The addition of caper berries and fresh parsley adds a bright, zesty touch that balances the savoury depth of the sauce. Serve this wholesome dish on its own for a light but filling meal that supports a balanced lifestyle.

Ingredients for Roasted Potatoes and Haddock Puttanesca

3 1/2 tablespoons olive oil, divided
4 dientes de ajo, en rodajas
4 filetes de anchoa en aceite, escurridos
1/4 cucharadita de hojuelas de pimiento rojo triturado
1 800g can whole peeled tomatoes and their juices, coarsely puréed
60ml halved, pitted oil-cured black olives
1/2 cucharaditas de sal kosher y más
1/4 teaspoons freshly ground black pepper plus more
450g fingerling potatoes, halved
2 large shallots, peeled, leaving root end intact, quartered
230g haddock or halibut fillets, cut into 1 1/2" cubes
40g halved caper berries or 1 tablespoon drained capers, rinsed
1 cucharada de perejil de hoja plana picado

How to make Roasted Potatoes and Haddock Puttanesca

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 218°C. Place a wire rack in a rimmed baking sheet. Toss 1 tablespoon oil, potatoes, shallots, 1/2 teaspoons salt, and 1/4 teaspoons 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 tablespoons oil and season with salt and pepper. Place on bottom oven rack and roast with potatoes until fish is just opaque in centre, 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 350ml puttanesca over (reserve remaining sauce for another use); garnish with caper berries and parsley.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.