Roasted Potatoes and Haddock Puttanesca

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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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 garlic cloves, sliced
4 anchovy fillets packed in oil, drained
1/4 चम्मच पिसी हुई लाल मिर्च के फ्लेक्स
1 800g can whole peeled tomatoes and their juices, coarsely puréed
60ml halved, pitted oil-cured black olives
1/2 चम्मच कोषेर नमक और अधिक
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 tablespoon chopped flat-leaf parsley

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.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.