Roasted Potatoes:

• 600g/1.2 lb baby potatoes, smaller ones up to 3.5cm/1.5" halved, larger ones quartered
• 1 1/2 tbsp extra virgin olive oil
• 1/2 tsp cooking salt / kosher salt
• 1/4 tsp black pepper

Puttanesca Sauce:

• 1 medium fennel, fronds reserved for garnish, halved, cut into 0.5cm / 0.2" half moon shapes
• 1 1/2 cups (200g) cherry or grape tomatoes (1 punnet)
• 1/2 cup pitted kalamata olives
• 3 garlic cloves, finely minced
• 3 tbsp baby capers (or regular, roughly chopped)
• 3 anchovy fillets, finely minced (can reduce to 1)
• 400g/14oz canned crushed or diced tomato
• 1/2 tsp chilli flakes (red pepper flakes), mild spiciness (can reduce or omit)
• 1 tsp dried oregano
• 1/4 tsp cooking salt / kosher salt
• 1/4 tsp black pepper

Fish:

• 4 x 160 - 180g / 6oz barramundi fillets, skinless, or other firm fish fillets about 2.5-3cm / 1" thick
• 1/2 tsp cooking salt / kosher salt
• 1/4 tsp black pepper
• 1 1/2 tbsp extra virgin olive oil

Finishing / Serving:

• 1 loosely packed cup basil leaves, roughly chopped (or substitute with 2 tbsp roughly chopped parsley)
• Warm crusty bread, for mopping