INGREDIENTS
Olive oil
1 lb. red-skinned potatoes, boiled, peeled, and sliced
Salt
4 TBSP. dry vermouth
4 pieces bluefish fillet
White pepper
2 cups Puttanesca Sauce
1 cup bread crumbs
2 TBSP. chopped fresh parsley
2 garlic cloves, minced
Puttanesca Sauce
1/4 cup olive oil
1 cup chopped onion
1/4 cup chopped garlic
8-10 anchovy fillets, chopped
3 cups chopped tomatoes
Crushed red pepper flakes
1/2 cup sliced kalamata olives
1/4 cup drained capers
DIRECTIONS
Heat a medium saucepan over medium-high heat.
Add the oil and onion, cook, stirring about 7 minutes.
Add the garlic, continue cooking 3 to 4 minutes.
Add the anchovies and a pinch of crushed red pepper flakes, stirring 1 minute.
Add the tomatoes, olives and capers; bring to a simmer.
Reduce heat; simmer for 15 minutes.
Preheat oven to 450 degrees.
Oil 4 individual gratin dishes (2 cup capacity) generously with olive oil.
Divide the potatoes among the dishes; season with salt.
Sprinkle 1 TBSP. vermouth into each dish.
Season fish with salt and white pepper.
Lay fish on top of potatoes and spread 1/2 cup of the puttanesca sauce over, covering completely.
Mix breadcrumbs, parsley, garlic and 2 tsp. olive oil together in a small bowl.
Divide evenly over the casseroles.
Place casseroles in oven; bake until fish is bake through, 12 minutes.
Serves 4.
