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What you need:

3 cloves garlic, (minced)
3 cloves garlic, (whole)
4 egg yolks
5 anchovy fillets, (minced) (optional)
6 tbsp  Parmesan cheese (grated)
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tbsp lemon juice
pinch salt
pinch pepper
1 tbsp extra virgin olive oil
4 cups (92g) old bread, cubed into 1 inch (2.5 cm) for croutons
1 head romaine lettuce, cut into bite size pieces

What you do:

To make the dressing:

In a food processor, blend the minced garlic, egg yolks, anchovy fillets, 3 tablespoons of the Parmesan cheese, Worcestershire sauce, Dijon mustard and lemon juice. Season to taste with salt and black pepper. Blend until smooth.
To make the garnish:

Add a small amount of oil to a large skillet and bring it to medium heat. Add sliced garlic to the hot oil. Remove garlic from pan when brown and place on a plate lined with a paper towel. Leave the oil in the pan and add the bread cubes. Brown the bread cubes, season with salt and pepper, and remove from the oil onto the plate lined with the paper towel.
Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

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What you need:

8 ounces haddock or halibut fillets, cut into 1 1/2″ cubes

3 1/2 tbsp olive oil  (divided)
4 garlic cloves, sliced or crushed
4 anchovy fillets packed in oil, drained
1/4 tsp crushed red pepper flakes
1 large  tin whole peeled tomatoes &  their juices, coarsely puréed
1/4 cup halved, pitted oil-cured black olives
1/2 tsp kosher salt plus more
1/4 tsp freshly ground black pepper plus more
1lb  new potatoes, halved
2 large shallots, peeled, leaving root end intact, quartered
1/4 cup halved caper berries or 1 tbsp drained capers, rinsed
1 tbsp chopped  parsley

What you do:

pre heat the oven to 220 C / 425 F / gas mark 7

Heat 2 tablespoons oil in a medium pot over low heat. Add garlic and anchovies; cook, stirring frequently to break up anchovies, until garlic is soft but not browned, 3-4 minutes. Add red pepper flakes; cook until fragrant, about 20 seconds. Add tomato purée, increase heat to medium, and cook, stirring occasionally, until sauce thickens, 15-20 minutes. Stir in the olives; simmer for 5 minutes. Season with salt and pepper.

Arrange the shelves  in the upper & lower thirds of the oven.  Wrap an oven shelf in grease proofed paper.

Toss 1 tbsp of  oil, potatoes, shallots, 1/2 tsp salt, and 1/4 tsp pepper in a large bowl to coat. Spread in a single layer on prepared oven shelf . Roast on top  of the oven shelf  for 18 minutes. Keep in oven.

Place fish in an large glass oven proof  dish. Drizzle with the remaining 1/2 tbsp oil and season with salt and pepper. Place on bottom oven rack and roast with  the potatoes until fish is just opaque in centre & the potatoes are golden brown and tender, and shallots are crispy, about 7 minutes longer.

Place the potatoes, shallots, and fish on a platter in an even layer. Spoon 1 1/2 cups puttanesca over the top &  garnish with caper berries and parsley.

Serve hot .

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