Halibut puttanesca adds big flavor to mild fish fillets
1 shallot, minced
5 garlic cloves, sliced thin
1 (2-ounce) can anchovies, drained and chopped
2 teaspoons dried oregano
1/2 teaspoon red pepper flakes
1 (14.5-ounce) can diced tomatoes
1/2 cup pitted Kalamata olives
1/4 cup capers, rinsed
1/4 cup fresh parsley leaves
1. Adjust oven rack to the middle position and heat the oven to 375 degrees. Sprinkle halibut with salt and pepper; set aside. Add oil, shallot, garlic, anchovies, oregano and pepper flakes to a 12-inch oven-safe nonstick skillet and cook over medium-low heat until fragrant and shallot softens, about 4 minutes.
2. Stir in tomatoes and their juice, olives and capers. Nestle halibut into sauce and bring to a simmer over medium-high heat. Transfer skillet to oven and bake until fish registers 135 degrees, 13 to 16 minutes.
3. Using a spatula, transfer halibut to a platter. Stir sauce to recombine, then spoon over halibut. Sprinkle with parsley and drizzle with extra oil. Serve.
Recipe notes: We do not drain the canned tomatoes before adding them to the sauce. One 2-ounce can of anchovies equals roughly 1 1/2 tablespoons once chopped. You can substitute other types of white fish, such as cod, haddock and hake, for the halibut, if desired. Serve with crusty bread.
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