This recipe is the perfect balance of ease and sophistication. With everything cooked in one tray, cleanup is minimal, but the flavor is anything but. The salty-sweet combination of olives, capers, tomatoes, and herbs enhances the delicate fish without overpowering it. It’s healthy, low-carb, and easily adaptable—perfect for a nourishing dinner that doesn’t skimp on taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
White fish fillets (such as cod, haddock, or halibut)
Cherry tomatoes
Kalamata or black olives (pitted and halved)
Capers (rinsed)
Garlic (thinly sliced)
Red onion (sliced)
Olive oil
Dried oregano
Chili flakes (optional, for heat)
Fresh parsley or basil (for garnish)
Lemon (sliced or for squeezing)
Salt
Black pepper
Directions
Preheat your oven to 400°F (200°C).
On a large baking tray, toss cherry tomatoes, sliced onion, garlic, olives, and capers with olive oil, oregano, chili flakes (if using), salt, and pepper. Spread evenly.
Roast the vegetables for 10–12 minutes, or until the tomatoes start to soften and blister.
Remove the tray from the oven and make space for the fish fillets. Nestle them among the vegetables. Drizzle a little olive oil over the fish and season with 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.
Squeeze fresh lemon juice over the dish and garnish with chopped parsley or basil. Serve hot.
Servings and timing
This recipe serves 4. Preparation time is about 10 minutes, and cooking time is 20–25 minutes. Total time: approximately 30–35 minutes.
Variations
Spicy Kick: Add more chili flakes or a few sliced fresh chilies for extra heat.
Add Veggies: Include sliced zucchini, bell peppers, or spinach for extra color and nutrition.
Different Fish: Use salmon, trout, or sea bass depending on preference or availability.
Anchovy Twist: Add a couple of chopped anchovies to the tomato mixture for an extra umami hit.
One-Tray Pasta Bake: Serve over cooked pasta tossed in the tray juices for a complete meal.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F (175°C) oven or microwave until warmed through. Avoid overcooking to keep the fish tender. This dish is not recommended for freezing, as the texture of the fish and tomatoes may change.
FAQs
What type of fish is best for a tray bake?
Firm white fish like cod, haddock, or halibut work well because they hold their shape during baking and absorb flavors beautifully.
Can I use canned tomatoes instead of cherry tomatoes?
Fresh cherry tomatoes give a better texture, but in a pinch, you can use drained canned cherry or whole tomatoes, roughly chopped.
Do I need to marinate the fish beforehand?
No marinating is necessary. The flavorful tray bake ingredients infuse the fish as it cooks.
Is this dish spicy?
It can be slightly spicy if you include chili flakes, but you can easily adjust or omit them for a milder version.
Can I make this ahead of time?
You can prep the vegetables and season the fish in advance. Bake just before serving for best results.
What can I serve with this dish?
Serve with crusty bread, roasted potatoes, rice, couscous, or pasta to soak up the flavorful juices.
Is this dish gluten-free?
Yes, it’s naturally gluten-free. Just ensure any sides or accompaniments are gluten-free too.
Can I cook everything all at once?
Roasting the vegetables first gives them time to soften and caramelize. Adding the fish later ensures it doesn’t overcook.
How do I know when the fish is done?
The fish should be opaque and flake easily with a fork. Internal temperature should be 145°F (63°C).
Can I add anchovies?
Yes, anchovies melt into the sauce and add a deep, savory flavor that’s traditional to puttanesca.
Conclusion
Puttanesca Fish Tray Bake is a fresh, bold, and easy one-pan meal that’s bursting with flavor. With juicy tomatoes, briny olives, and tender fish, it brings together everything you love about Mediterranean cooking in a fuss-free format. Perfect for a nourishing dinner any night of the week.
Puttanesca Fish Tray Bake is a bold and flavorful one-pan Mediterranean dish featuring tender white fish fillets baked with cherry tomatoes, olives, capers, garlic, and herbs. It’s simple to prepare, low-carb, and perfect for an elegant yet easy weeknight meal.
Author:Catherine
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings
Category:Main Course
Method:Baked
Cuisine:Italian
Ingredients
4 white fish fillets (cod, haddock, or halibut)
2 cups cherry tomatoes
1/2 cup Kalamata or black olives, pitted and halved
2 tbsp capers, rinsed
3 cloves garlic, thinly sliced
1 small red onion, sliced
2 tbsp olive oil
1 tsp dried oregano
1/4 tsp chili flakes (optional)
Salt and black pepper, to taste
1 lemon, sliced or for squeezing
2 tbsp fresh parsley or basil, chopped (for garnish)
Instructions
Preheat oven to 400°F (200°C).
On a large baking tray, combine cherry tomatoes, red onion, garlic, olives, and capers. Drizzle with olive oil, sprinkle with oregano, chili flakes (if using), salt, and pepper. Toss to coat and spread out evenly.
Roast for 10–12 minutes, or until tomatoes begin to soften and blister.
Remove the tray from the oven and make space for the fish fillets. Nestle them among the vegetables, drizzle lightly with olive oil, and season with salt and pepper.
Return to the oven and bake for another 10–12 minutes, or until the fish is opaque and flakes easily with a fork.
Squeeze fresh lemon juice over the dish and garnish with chopped parsley or basil. Serve hot.
Notes
Add extra chili or sliced fresh chilies for a spicier version.Include sliced zucchini or bell peppers for more vegetables.Try with salmon or sea bass as alternative fish options.Add a couple of anchovies to the tomato mix for deeper flavor.Serve over pasta or with crusty bread to soak up the juices.
