Puttanesca Fish Tray Bake

Bursting with the bold, savory flavors of the Mediterranean, this one-pan Puttanesca fish tray bake is the ultimate fuss-free, low-carb weeknight dinner. Flaky white fish is roasted to perfection amidst a rich, bubbling medley of blistered tomatoes, briny olives, capers, and garlic for a restaurant-quality meal at home. If you want a quick, healthy, and incredibly flavorful dinner, adding a Puttanesca fish tray bake to your weekly rotation is an absolute game-changer.

Origin Puttanesca Fish Tray Bake

The classic sugo alla puttanesca originated in Naples, Italy, where it was traditionally tossed with pasta and celebrated for its intensely fragrant, pantry-staple ingredients. Translating these iconic Southern Italian flavors into a modern Puttanesca fish tray bake transforms a traditionally carb-heavy dish into a light, protein-packed seafood meal. Exploring the culinary roots of a Puttanesca fish tray bake reveals how timeless and adaptable this combination of tomatoes, garlic, capers, and olives truly is.

Why I Love This Recipe

I love how this recipe delivers incredible depth of flavor with practically zero cleanup, since the entire meal cooks together on a single sheet pan. The acidity of the roasted cherry tomatoes and the briny punch of the capers perfectly complement the mild, tender fish without overpowering it. Plus, trying different variations of a Puttanesca fish tray bake allows you to easily swap in whatever firm fish or extra vegetables you already have in your fridge.

Also Read : Healthy Sausage White Pizza for Diabetics

Puttanesca Fish Tray Bake

Recipe by genesis

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 4 firm white fish fillets (such as cod, halibut, or haddock), about 6 oz each

• 2 cups cherry tomatoes, halved

• 1/2 cup Kalamata olives, pitted and roughly chopped

• 2 tbsp capers, drained

• 3 cloves garlic, minced

• 2 tbsp extra virgin olive oil

• 1 tsp dried oregano

• 1/4 tsp crushed red pepper flakes (optional, for heat)

• 1/2 tsp kosher salt and freshly ground black pepper

• Fresh basil or parsley, roughly chopped (for garnish)

Directions

• reheat your oven to 400°F (205°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.
• In a medium bowl, toss the cherry tomatoes, Kalamata olives, capers, minced garlic, dried oregano, red pepper flakes, salt, pepper, and 1 tablespoon of olive oil until well combined.
• Spread the tomato and olive mixture evenly across the prepared baking sheet and roast in the oven for 10 minutes until the tomatoes just begin to burst.
• Remove the tray from the oven, push the tomato mixture slightly to the edges, and place the fish fillets in the center of the pan.
• Drizzle the remaining 1 tablespoon of olive oil over the fish and season lightly with a pinch of salt and pepper.
• Return the tray to the oven and bake for another 10–12 minutes, or until the fish is opaque and flakes easily with a fork.
• Remove from the oven, garnish generously with fresh basil or parsley, and serve warm.

Notes

• Fish Variations: If you don’t have white fish, this recipe works beautifully with salmon fillets or even large shrimp (reduce the seafood cooking time to 6–8 minutes if using shrimp).
• Anchovy Addition: For a truly traditional Puttanesca flavor profile, finely chop 2-3 anchovy fillets and toss them in with the tomato mixture before roasting.