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Puttanesca hake traybake

One puttanesca hake traybake

Puttanesca hake traybake

Name: Puttanesca hake traybake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1 onion sliced; 500g baby potatoes sliced into chunky coins; 2 tbsp olive oil; 3 garlic cloves lightly bashed but still in their skins; 400g can chopped tomatoes; 60g pitted olives we used nocellara, sliced; 1 tsp chilli flakes; 2 tbsp capers drained and roughly chopped; 3 anchovy fillets finely chopped; 4 hake fillets roughly 100g each; 10g parsley roughly chopped

Helena Busiakiewicz

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Serves 4

Easy

Prep: 10 mins

Cook: 45 mins

A star rating of 4.8 out of 5.24 ratingsRate

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Shop for sustainable hake to cook this Mediterranean-style one-pan bake with green olives and tomatoes

Gluten-free

Low calorie

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Ingredients

Nutrition

Units:

MetricUS

1 onion

sliced
500g baby potatoes

sliced into chunky coins
2 tbsp olive oil
3 garlic cloves

lightly bashed but still in their skins
400g can chopped tomatoes
60g pitted olives

we used nocellara, sliced
1 tsp chilli flakes
2 tbsp capers

drained and roughly chopped
3 anchovy fillets

finely chopped
4 hake fillets

roughly 100g each
10g parsley

roughly chopped

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Nutrition: Per serving

kcal296

low
fat10g
saturates2g
carbs26g
sugars7g
fibre5g
protein23g
salt1.36g

Method

step 1

Heat the oven to 220C/190C fan/gas 6. Put the onion and potatoes in a roasting dish, drizzle with oil and top with the garlic. Season well with salt and pepper. Roast for 25-30 mins, turning halfway, until golden and cooked through. Remove the garlic from their skins and squeeze over the potatoes.
step 2

When the potatoes are cooked, mix the chopped canned tomatoes with a good pinch of salt and pepper. Scatter the olives, chilli flakes, capers and anchovies over the potatoes and mix well. Pour over the seasoned canned tomatoes. Nestle in the hake fillets on top.
step 3

Cover with foil, then return to the oven for 10-15 mins, until the fish is cooked. It should be opaque and flake easily when lightly pushed with a fork.
step 4

Scatter with the parsley and serve straight from the tray.

Recipe from Good Food magazine, March 2025

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A star rating of 4.8 out of 5.24 ratings

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