Here I was in a rush to put something together and found this recipe in the current Bon Appetit,; what a find! It was met with raved reviews and Bravo! You'll really enjoy this one.
3 1/2 Tbsp. olive oil
4 garlic cloves, sliced
4 anchovy fillets packed in oil, drained
1/4 tsp. red pepper flakes
1 (28oz.) can whole peeled tomatoes and juice, coarsely pureed
1/4 C. halved, pitted oil-cured black olives
1/2 tsp. fresh ground black pepper
1# fingerling potatoes, halved
2 large shallots, peeled and quartered
8 oz. haddock or halibut fillets, cut into 1 1/2" cubes
1 Tbsp. drained capers, rinsed
1 Tbsp. chopped flat leaf parsley
Preheat oven to 425 degrees F.
Heat 2 Tbsp. oil in medium pot over low heat. Add garlic and anchovies, stir to break up fish; cook until garlic is soft, but not browned (3-4 minutes). Add red pepper flakes, cook another 30 seconds. Add tomato puree, 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. Reserve warm.
In a bowl toss potatoes and shallots in 1 Tbsp. olive oil, season with salt and pepper. Spread in a single layer on a rimmed baking pan. Place in oven and roast for 18-20 minutes, stirring once midway through.
While waiting on potato mixture, place fish in a baking dish and drizzle with remaining olive oil. Season with salt and pepper. When the potatoes have cooked for the roughly 20 minutes, place the fish into the oven on another rack and cook fish and potatoes another 7-8 minutes. Fish should be just opaque in the center, potatoes golden brown and tender, and shallots are crispy.
Place potatoes, shallots and fish on a warm platter in an even layer. Spoon puttanesca over and garnish with capers and parsley. Serve and enjoy!
No comments:
Post a Comment