The Ultimate Mediterranean Fish Dinner: Halibut Puttanesca

Ingredients

• 2 fillets Halibut Fillets (6-7 oz each, center cut (captain's cut), skinless)
• 1/4 cup Olive Oil (extra‑virgin)
• 2 oz Anchovies in Oil (drained and patted dry)
• 1 medium Shallot (peeled and finely chopped)
• 5 cloves Garlic Cloves (sliced thin crosswise)
• 2 tsp Dried Oregano (ground)
• 0.5 tsp Crushed Red Pepper Flakes (adjust heat to taste)
• 1/4 cup Capers (rinsed)
• 1/2 cup Kalamata Olives (pitted and halved)
• 14.5 oz Diced Tomatoes (canned with juice)
• 2 tbsp Fresh Parsley Leaves (chopped for garnish)
• 1 whole Lemon (cut into wedges for serving)
• to taste Salt (season halibut)
• to taste Black Pepper (freshly ground)

Instructions

1. Pat dry and chop anchovies

   Open the 2‑oz tin of anchovies, pat them dry with a paper towel, then chop until you have about 1½ tablespoons of minced anchovy.

   Time: PT2M

2. Prep shallot and garlic

   Peel and finely chop the shallot. Slice the five garlic cloves thin crosswise for even cooking.

   Time: PT4M

3. Measure spices and rinse capers

   Measure 2 tsp dried oregano and ½ tsp crushed red pepper flakes. Rinse ¼ cup capers under cold water and drain.

   Time: PT2M

4. Sauté aromatics

   Heat ¼ cup extra‑virgin olive oil in a large non‑stick skillet over medium‑low heat. Add the chopped anchovies, shallot, and garlic. Cook, stirring occasionally, for about 4 minutes until the shallot is softened and the kitchen is fragrant.

   Time: PT4M

   Temperature: medium-low

5. Add olives, capers, and tomatoes

   Stir in the halved Kalamata olives, rinsed capers, and the 14½‑oz can of diced tomatoes with its juice. Mix well.

   Time: PT1M

6. Season the halibut

   Pat the halibut fillets dry with paper towels. Sprinkle both sides with salt and freshly ground black pepper.

   Time: PT2M

7. Braise the fish

   Nestle the seasoned fillets into the sauce, ensuring the liquid comes about three‑quarters of the way up the sides of the fish. Bring the mixture to a gentle simmer.

   Time: PT2M

   Temperature: medium

8. Bake in the oven

   Preheat the oven to 375°F. Transfer the skillet to the oven and bake for 15 minutes, or until an instant‑read thermometer inserted into the thickest part of the fillet reads 135°F.

   Time: PT15M

   Temperature: 375°F

9. Rest, plate, and garnish

   Remove the skillet from the oven and let the fish rest 2 minutes. Transfer each fillet to a serving platter, spoon a little sauce over the top, garnish with chopped parsley, drizzle a tiny drizzle of extra‑virgin olive oil, and serve with lemon wedges.

   Time: PT3M

Nutrition Facts

Calories

390

Protein

35 g

Carbohydrates

10 g

Fat

20 g

Fiber

2 g