Haddock Puttanesca

The local markets are always having a sale on fresh haddock or halibut and either will work in this recipe! This is low calorie and gluten-free.

3 tablespoons or so olive oil, divided

4 garlic cloves, sliced

4 anchovy fillets packed in oil, drained

1/4 teaspoon crushed red pepper flakes

1 14.5-ounce can diced tomatoes and their juices

small can sliced black olives

1/2 teaspoon or so kosher salt

1/4 teaspoon or so freshly ground black pepper

1 pound potatoes, peeled and cubed

2 large shallots, peeled and quartered

8 ounces or so haddock or halibut fillets, cut into 1 1/2" cubes

1/4 cup drained capers

1 tablespoon chopped flat-leaf parsley (dried is fine)

Preheat to 425°F. Place a wire rack in a rimmed baking sheet or use your oven's roasting pan and rack. 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. You will leave these in the oven to cook after fish is added to oven.

Place fish in a glass baking dish. Coat with remaining 1/2 tablespoon oil and season with salt and pepper. Place in oven next to potatoes and roast until fish is just opaque in center, potatoes are golden brown and tender, and shallots are crispy, about 8 minutes longer.

Meanwhile....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 increase heat to medium, and cook, stirring occasionally, until sauce thickens, about 15 minutes. Stir in olives; simmer for 5 minutes. Remove from heat and season with salt and pepper to taste.

Place potatoes and shallots on a platter in an even layer. Spoon puttanesca sauce over this and then layer fish on top and garnish with capers and parsley.