Puttanesca Hake & Potatoes 2/13

Awesome Awesome recipe!! It looks beautiful and tasted nearly as good!!  Another magazine recipe from Bon Appetit for Roasted Potatoes and Haddock Puttanesca.  When I stopped by Whole Foods, they had haddock, but the filets were small and had skin on, and were somewhat expensive, so I went for the Hake since it was on sale and is a similar flavor (closer to Cod, but still would do fine with the Puttanesca).

I started the shallots and potatoes first, I didnt have fingerling, so I took some baby potatoes and cut them in half.  They actually unfortunately baked a little dry, I think I would have not put them on the rack, added some more olive oil and cooked them whole if I did this recipe again.

While those were baking, I started the puttanesca sauce, which was actually deceptively simple for sooo much flavor! Garlic, Anchovies, Olive Oil, black olives and canned tomatoes and wala!  And I definitely recommend finding the non-canned variety of pitted black olives, they added a huge amount of flavor to the dish that I think would have been lost by canned ones.

Add the hake to the same pan you are baking the potatoes on and plate the dish!  Fairly fast, the longest part was cooking the potatoes.

Flavor was excellent!  With some work on the potatoes, definitely work doing again!  And I may even use the puttanesca sauce recipe just for pasta!  And I think mine came out better than the picture ;-)