Halibut Puttanesca

Name: Halibut Puttanesca
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 4 pieces Halibut Fillet (4 (6- to 8-ounce) skinless center-cut halibut fillets, 1 inch thick); ½ tsp Table Salt (1/2 teaspoon table salt); ½ tsp Black Pepper (1/2 teaspoon pepper); ¼ cup Extra Virgin Olive Oil (1/4 cup extra-virgin olive oil, plus extra for drizzling); 1 piece Shallots (1 shallot, minced); 5 cloves Garlic (5 garlic cloves, sliced thin); 1 can Anchovies (1 (2-ounce) can anchovies, drained and chopped); 2 tsp Dried Oregano (2 teaspoons dried oregano); ½ tsp Red Pepper Flakes (1/2 teaspoon red pepper flakes); 1 can Tomato (1 (14.5-ounce) can diced tomatoes); ½ cup Kalamata Olive (1/2 cup pitted kalamata olives); ¼ cup Capers (1/4 cup capers, rinsed); ¼ cup Parsley (1/4 cup fresh parsley leaves)

Baked halibut fillets in a savory tomato sauce with olives, capers, and anchovies.

40 minItalian

Servings4

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Pescatarian
Halal

Steps

1Adjust oven rack to middle position and heat oven to 375 degrees. Sprinkle halibut with salt and pepper; set aside. Add oil, shallot, garlic, anchovies, oregano, and pepper flakes to 12-inch ovensafe nonstick skillet and cook over medium-low heat until fragrant and shallot softens, about 4 minutes.
2Stir in tomatoes and their juice, olives, and capers. Nestle halibut into sauce and bring to simmer over medium-high heat. Transfer skillet to oven and bake until fish registers 135 degrees, 13 to 16 minutes.
3Using spatula, transfer halibut to platter. Stir sauce to recombine, then spoon over halibut. Sprinkle with parsley and drizzle with extra oil. Serve.