Roasted Potatoes and Haddock Puttanesca Recipe - Eat Wisconsin Potatoes

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-oz. can whole peeled tomatoes and their juices (coarsely puréed)
• 1/4 cup pitted oil-cured black olives (halved)
• 1/2 teaspoon kosher salt (plus more)
• 1/4 teaspoon freshly ground black pepper (plus more)
• 1 pound Wisconsin fingerling potatoes (halved)
• 2 large shallots (peeled, leaving root end intact, quartered)
• 3/4 pound haddock or halibut fillets (cut into 1 1/2" cubes)
• 1 tablespoon drained capers (rinsed)
• 1 tablespoon chopped flat-leaf parsley