ROASTED POTATOES AND HADDOCK PUTTANESCA
Provided by Bon Appétit Test Kitchen
Categories Fish Potato Tomato Roast Quick & Easy Low Cal Dinner Anchovy Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- 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 425°F. Place a wire rack in a rimmed baking sheet. Toss 1 tablespoon oil, potatoes, shallots, 1/2 teaspoon salt, and 1/4 teaspoon 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 tablespoon oil and season with salt and pepper. Place on bottom oven rack and roast with potatoes until fish is just opaque in center, 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 1 1/2 cups puttanesca over (reserve remaining sauce for another use); garnish with caper berries and parsley.
ROASTED POTATOES & HADDOCK PUTTANESCA RECIPE - (4.6/5)
Provided by tammy1365
Number Of Ingredients 13
Steps:
- 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 425°F. Place a wire rack in a rimmed baking sheet. Toss 1 tablespoon oil, potatoes, shallots, 1/2 teaspoon salt, and 1/4 teaspoon 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 tablespoon oil and season with salt and pepper. Place on bottom oven rack and roast with potatoes until fish is just opaque in center, 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 1 1/2 cups puttanesca over (reserve remaining sauce for another use); garnish with caper berries and parsley. Per serving: 326 calories, 14 g fat, 36 g carbohydrates Nutritional analysis provided by Bon Appétit
COD PUTTANESCA
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Place the ciabatta on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with 1 tablespoon each oregano and basil. Bake until golden brown, 15 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the garlic and anchovies and cook, stirring often, until the garlic is golden and the anchovies break down, about 3 minutes. Add the tomatoes, their juices and 1/2 cup water and bring to a boil. Reduce the heat to medium low and cook, stirring occasionally, until saucy, about 10 minutes. Stir in the olives, capers, red pepper flakes and the remaining 1 tablespoon each oregano and basil; simmer 2 minutes.
- Season the fish with salt and pepper and arrange on top of the sauce in the skillet. Transfer the skillet to the oven and bake until the fish is just cooked through, 8 to 10 minutes. Divide the bread among 4 shallow bowls; top with the fish and puttanesca sauce.
OVEN PUTTANESCA
The assertive oven-roasted sauce allows this pasta dish to shine.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Toss tomatoes, garlic, capers, oil, salt, and pepper on a rimmed baking sheet. Roast for 35 minutes, then reduce oven to 375 degrees. Add olives, stirring once, and roast 15 minutes more.
- Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain.
- Toss with tomato sauce, and season to taste with salt and pepper. Serve drizzled with olive oil.
Nutrition Facts : Calories 294 g, Fat 7 g, Fiber 3 g, Protein 6 g
PUTTANESCA I
Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti.
Provided by Pooche
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
- Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
- Toss pasta with sauce, and serve.
Nutrition Facts : Calories 489.9 calories, Carbohydrate 38.7 g, Cholesterol 44.3 mg, Fat 34 g, Fiber 4.1 g, Protein 9.3 g, SaturatedFat 4.7 g, Sodium 727.7 mg, Sugar 3.4 g
BAKED HADDOCK & POTATOES
Simple and tasty haddock recipe. It can be done with other white fishes, cod for instance. I used to have it in a local restaurant and then I tried to figure out how it was made. Perfect with a very cold white whine.
Provided by JuanCar
Categories Low Cholesterol
Time 55m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Cut the potatoes in thick slices (3mm approx.) and sprinkle with half the olive oil and salt.
- Cover a baking dish with the potatoes arranged in 2 layers.
- Add 1/4 glass of water and bake at 180°C while the rest of the recipe is being prepared (about 20 minutes).
- Put the rest of the olive oil into a frying-pan.
- Add the garlic and the red hot pepper (just a couple of slices per fillet will do, the recipe does not have to be too hot).
- Prepare a mixture with the rest of the water, the vinegar, salt and white pepper.
- When the garlic gets golden, add the mixture, and let cook for another 5 minutes.
- Sprinkle the fillets with salt and olive oil.
- Put the haddock fillets on top of the potatoes and pour the mixture with the garlic over them.
- Bake for another 15 minutes or until done (the colour changes to white).
Nutrition Facts : Calories 397.1, Fat 22.5, SaturatedFat 3.1, Cholesterol 57, Sodium 78.4, Carbohydrate 26.8, Fiber 3.3, Sugar 1.2, Protein 22.1
More about "roasted potatoes haddock puttanesca recipe 465"
ROASTED POTATOES AND HADDOCK AND POTATOES PUTTANESCA …
From bonappetit.com
3.7/5 (6)Total Time 45 minsServings 4
- Heat 2 Tbsp. 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 425°. Place a wire rack in a rimmed baking sheet. Toss 1 Tbsp. oil, potatoes, shallots, 1/2 tsp. salt, and 1/4 tsp. 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 Tbsp. oil and season with salt and pepper. Place on bottom oven rack and roast with potatoes until fish is just opaque in center, 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 1 1/2 cups puttanesca over (reserve remaining sauce for another use); garnish with caper berries and parsley.
ROASTED POTATOES AND HADDOCK PUTTANESCA RECIPE | BON …
From bonappetit.com
Servings 4
- Heat 2 tablespoon 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 425°. Place a wire rack in a rimmed baking sheet. Toss 1 Tbsp. oil, potatoes, shallots, ½ tsp. salt, and 1/4 tsp. 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 Tbsp. oil and season with salt and pepper. Place on bottom oven rack and roast with potatoes until fish is just opaque in center, 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 11/2 cups puttanesca over (reserve remaining sauce for another use); garnish with caper berries and parsley.
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