Baked Halibut Puttanesca with Crostini

Name: Baked Halibut Puttanesca with Crostini
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 4 fillets anchovy fillets, finely chopped; 6 servings Freshly ground black pepper; 794 grams crushed tomatoes; 59 milliliters capers; 340 grams crusty Italian bread, cut into 1/2-inch-thick slices; 4 mediums garlic cloves, finely chopped; 907 grams center-cut skinless halibut fillets, cut into 6 equal pieces; 118 milliliters pitted kalamata olives, coarsely chopped; 1 teaspoon kosher salt, plus more as needed; 59 milliliters olive oil; 1 teaspoon red pepper flakes; 59 milliliters water; 1 medium yellow onion, medium dice

Baked Halibut Puttanesc A mixture of capers, center-cut halibut fillets, onion, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Heat the oven to 450°F and arrange a rack in the middle.While the oven heats, arrange the bread slices in a single layer on a baking sheet. Very lightly brush the tops of the bread with half of the oil. Flip the slices over and brush with the remaining oil. Season the tops with salt and pepper.

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Salt And Pepper

Bread

Cooking Oil

Equipment you will use

Baking Sheet

Oven

Heat the oil in a medium saucepan over medium-high heat until shimmering.

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Cooking Oil

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Sauce Pan

Add the onions, garlic, and measured salt and cook, stirring occasionally, until the onions have softened, about 3 minutes.

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Garlic

Onion

Salt

Add the anchovies and red pepper flakes and cook 1 minute more.

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Red Pepper Flakes

Anchovies

Add the tomatoes, olives, capers, and water, stir to combine, and bring to a simmer. Reduce the heat to medium low and simmer until the flavors have combined and the sauce has thickened slightly, about 15 minutes.

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Tomato

Capers

Olives

Sauce

Water

Spread 1 cup of the sauce in a 13-by-9-inch baking dish and add the fish in a single layer.

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Sauce

Fish

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Baking Pan

Pour the remaining sauce over the fish and cover the dish tightly with aluminum foil.

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Sauce

Fish

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Aluminum Foil

Bake until the fish is just cooked through, about 15 minutes.

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Fish

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Oven

Serve immediately with the crostini.

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Crostini

Equipment

Ingredients

Servings:

4fillets

anchovy fillets, finely chopped 6servings

Freshly ground black pepper 794grams

crushed tomatoes 59milliliters

capers 340grams

crusty Italian bread, cut into 1/2-inch-thick slices 4mediums

garlic cloves, finely chopped 907grams

center-cut skinless halibut fillets, cut into 6 equal pieces 118milliliters

pitted kalamata olives, coarsely chopped 1teaspoon

kosher salt, plus more as needed 59milliliters

olive oil 1teaspoon

red pepper flakes 59milliliters

water 1medium

yellow onion, medium dice

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Rabble Pinot Gris. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 20 dollars per bottle.