Roasted Potatoes and Haddock Puttanesca

Ingredients

• 4 fillet anchovy packed in oil, drained
• 0.3 teaspoon pepper black freshly ground plus more
• 28 ounce canned tomatoes whole peeled canned
• 0.3 cup caper rinsed halved drained
• 1 pound fingerling potatoes halved
• 1 tablespoon flat parsley chopped
• 4  garlic clove sliced
• 8 ounces pacific halibut filets cut into 1 1/2" cubes
• 0.5 teaspoon kosher salt plus more
• 0.3 cup olives black pitted halved
• 3.5 tablespoons olive oil divided
• 0.3 teaspoon pepper red crushed
• 2 large shallots peeled quartered

Equipment

• bowl
• baking sheet
• oven
• pot
• glass baking pan

Directions

1. Heat 2 tablespoons oil in a medium pot overlow heat.
2. Add garlic and anchovies; cook,stirring frequently to break up anchovies,until garlic is soft but not browned, 3-4minutes.
3. Add red pepper flakes; cook untilfragrant, about 20 seconds.
4. Add tomatopurée, increase heat to medium, and cook,stirring occasionally, until sauce thickens,15-20 minutes. Stir in olives; simmer for5 minutes. Season with salt and pepper.
5. Arrange racks in upper and lower thirdsof oven; preheat to 425°F.
6. Place a wire rackin a rimmed baking sheet. Toss 1 tablespoon oil,potatoes, shallots, 1/2 teaspoon salt, and 1/4 teaspoonpepper in a large bowl to coat.
7. Spread in asingle layer on prepared rack. Roast on topoven rack for 18 minutes. Keep in oven.
8. Place fish in an 8x8x2" glass baking dish.
9. Drizzle with remaining 1/2 tablespoon oil and seasonwith salt and pepper.
10. Place on bottom ovenrack and roast with potatoes until fish is justopaque in center, potatoes are goldenbrown and tender, and shallots are crispy,about 7 minutes longer.
11. Place potatoes, shallots, and fish on aplatter in an even layer. Spoon 1 1/2 cups puttanesca over (reserve remaining sauce for another use); garnish with caper berriesand parsley.
12. Per serving: 326 calories, 14 g fat, 36 g carbohydrates
13. Bon Appétit