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Roasted Potatoes and Haddock and Potatoes Puttanesca

Roasted Potatoes and Haddock and Potatoes Puttanesca Recipe

  • 3 1/2 tablespoons olive oil, divided
  • 4 garlic cloves, sliced
  • 4 anchovy fillets packed in oil, drained
  • 1/4 teaspoon crushed red pepper flakes
  • 1 28-ounce can whole peeled tomatoes and their juices, coarsely puréed
  • 1/4 cup halved, pitted oil-cured black olives
  • 1/2 teaspoon kosher salt plus more
  • 1/4 teaspoon freshly ground black pepper plus more
  • 1 pound fingerling potatoes, halved
  • 8 ounces haddock or halibut fillets, cut into 1 1/2" cubes
  • 1/4 cup halved caper berries or 1 Tbsp. drained capers, rinsed
  • 1 tablespoon chopped flat-leaf parsley
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