Halibut with Puttanesca Sauce
Zesty, aromatic, Italian-style puttanesca sauce is most often served with pasta. But if you try this recipe you’ll see it also goes great with fish. If you still want pasta, though, serve some with the fish, along with a green vegetable, such as zucchini.
Recipe - Quality Foods
Halibut with Puttanesca Sauce
Prep Time20 Minutes
Servings2
Cook Time12 Minutes
Ingredients
2 (140- to 170-gram) halibut fillets
1 Tbsp orange juice
1 Tbsp + 2 tsp olive oil (divided)
salt and white pepper, to taste
1 medium to large garlic clove, minced
2 anchovies, minced, or 1 tsp anchovy paste
1/4 tsp dried oregano
pinch red pepper flakes
1/2 cup tomato sauce (see Note)
2 Tbsp white wine or fish, vegetable or chicken stock
1 Tbsp water
1/4 cup pitted black olives, coarsely chopped
2 tsp capers
pinch granulated sugar
2 tsp chopped fresh parsley
Directions
- Preheat oven to 425 F. Line a baking pan with parchment paper. Set fish in the pan. Drizzle with the orange juice and 2 tsp of the olive oil; season with salt and pepper. Bake halibut 12 minutes, or until cooked through.
- While fish cooks, make puttanesca sauce by placing remaining 1 Tbsp oil in a small pot set over medium heat. Add the garlic, anchovies, oregano and pepper flakes and cook until aromatic and the garlic is light golden, about 1 minute. Mix in the tomato sauce, wine (or stock), water, olives, capers and sugar. Bring sauce to a gentle simmer and simmer 5 minutes. Taste sauce, season with salt and pepper, as needed, and then reserve on low heat.
- When halibut is cooked, set a piece on each of 2 dinner plates. Top fish with puttanesca sauce, sprinkle with parsley and serve.
Note: If you bought a can of tomato sauce for this recipe, you’ll have some leftover after measuring what you need here. Freeze it for another use. To ensure the puttanesca sauce comes together expeditiously, have the ingredients needed for it chopped and measured before baking the fish.
20 minutes
Prep Time
12 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Halibut - O/W Wild Halibut Fillets Fresh, 500 Gram
$39.95 avg/ea$7.99/100g
Simply - Orange Juice, Pulp Free, 1.54 Litre
$4.99 Each When You Buy 2 or More
$4.99 was $5.69$0.32/100ml
Western Family - Pure Olive Oil, 250 Millilitre
$8.99$3.60/100ml
Windsor - Salt & Pepper Shakers, 155 Gram
$5.99 was $6.49$3.86/100g
Garlic - Bulb, Mesh, 3 Each
$1.49$0.50 each
Laurena - Anchovy Paste, 60 Gram
$5.99$9.98/100g
Mccormick - Oregano Leaves, 11 Gram
$5.89 was $6.99$53.55/100g
Club House - Organic Crushed Red Pepper, 23 Gram
$3.69$16.04/100g
Western Family - Tomato Sauce, 213 Millilitre
$1.39$0.65/100ml
Western Family - White Wine Vinegar, 500 Millilitre
$5.39$1.08/100ml
Aquafina - Water, 591 Millilitre
$2.69$0.46/100ml
Western Family - Black Olives Ripe X-Large, 398 Millilitre
$3.79$0.95/100ml
Western Family - Capers - Non-pareilles, 100 Millilitre
$3.59$3.59/100ml
Rogers - Granulated White Sugar, 2 Kilogram
$3.89$0.19/100g
Parsley - Italian, Fresh, 1 Each
$2.49
Directions
- Preheat oven to 425 F. Line a baking pan with parchment paper. Set fish in the pan. Drizzle with the orange juice and 2 tsp of the olive oil; season with salt and pepper. Bake halibut 12 minutes, or until cooked through.
- While fish cooks, make puttanesca sauce by placing remaining 1 Tbsp oil in a small pot set over medium heat. Add the garlic, anchovies, oregano and pepper flakes and cook until aromatic and the garlic is light golden, about 1 minute. Mix in the tomato sauce, wine (or stock), water, olives, capers and sugar. Bring sauce to a gentle simmer and simmer 5 minutes. Taste sauce, season with salt and pepper, as needed, and then reserve on low heat.
- When halibut is cooked, set a piece on each of 2 dinner plates. Top fish with puttanesca sauce, sprinkle with parsley and serve.
Note: If you bought a can of tomato sauce for this recipe, you’ll have some leftover after measuring what you need here. Freeze it for another use. To ensure the puttanesca sauce comes together expeditiously, have the ingredients needed for it chopped and measured before baking the fish.