Roasted Potatoes & Haddock Puttanesca Recipe - (4/5)

Ingredients

• 3 1/2 tablespoons olive oil, divided
• 4 garlic cloves, sliced
• 4 anchovy fillets packed in oil, drained
• 1/4 teaspoon crushed red pepper flakes
• 1 (28 ounce) can whole peeled tomatoes and their juices, coarsely puréed
• 1/4 cup halved, pitted oil-cured black olives
• 1/2 teaspoon kosher salt, plus more
• 1/4 teaspoon freshly ground black pepper, plus more
• 1 pound fingerling potatoes, halved
• 2 large shallots, peeled, leaving root end intact, quartered
• 8 ounces haddock or halibut fillets, cut into 1 1/2" cubes
• 1/4 cup halved caper berries or 1 tablespoon drained capers, rinsed
• 1 tablespoon chopped flat-leaf parsley