Halibut Puttanesca

Halibut bakes right into a tomato sauce built from anchovies, capers, Kalamata olives, and grape tomatoes, all in one pan.

Why You'll Love Halibut Puttanesca

The sauce comes together on the stovetop first: shallot and garlic, caramelized tomato paste, mashed grape tomatoes, wine, capers, and olives. The halibut goes in at the end and bakes for 20 minutes, so most of the work is done before the fish ever touches the pan.

Tips and Tricks

• Smash the grape tomatoes gently: This releases their juices while keeping some texture for a rustic, saucy base.
• Make the sauce ahead: Letting the flavors meld for a few hours or even overnight deepens the umami punch.
• Don't overbake the halibut: Pull it from the oven once it flakes easily with a fork for a tender, juicy result.

Variations

• Use a different fish: Cod, sea bass, or snapper work beautifully in this setup.
• Add chili flakes: If you want a spicy kick, stir in a pinch of red pepper flakes with the garlic.
• Stir in fresh basil: Add it right before serving for a softer, herbal contrast to the salty-sour components.

Substitutions

• Shallots: Substitute with ½ a small yellow onion, finely chopped.
• Anchovy filets: Use anchovy paste or a splash of fish sauce for a similar salty-umami note.
• Dry white wine: Use vegetable broth with a splash of vinegar or lemon juice if avoiding alcohol.

Best Served With

• Buttery polenta or creamy mashed potatoes
• Toasted sourdough or crusty baguette for soaking up the sauce
• Roasted broccolini or garlicky green beans
• A crisp arugula salad with lemon vinaigrette

How to Store Leftovers

• Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat, adding a splash of broth or water to loosen the sauce.
• Avoid high heat to keep the halibut from drying out.

Common Questions

Halibut Puttanesca

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Roasted halibut nestled into a punchy, briny tomato sauce with olives, capers, and anchovies. A one-pan dinner that comes together with ease.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 2

Course: Dinner, Main Course, Seafood

Cuisine: Italian

Calories: 741

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 tablespoon tomato paste
• 3-4 anchovy filets
• 1 garlic clove thinly sliced
• 1 large shallot thinly sliced
• 6 oz grape tomatoes
• ¾ cup dry white wine divided
• 1 14 oz can crushed or chopped tomatoes
• 3 tablespoon capers
• ½ cup Kalamata olives pitted and halved
• 3 sprigs oregano leaves only
• 1 lb halibut cut into 2 filets, bones removed
• extra virgin olive oil for drizzling
• salt and pepper to taste

Equipment

• Cast iron pan
• Potato masher
• Spatula or wooden spoon

Method

 

1. Preheat oven to 350°F.
2. In a cast-iron pan over medium heat, drizzle in olive oil. Add shallots and sauté for 2-3 minutes.
3. Add garlic and cook until fragrant, about 1-2 minutes. Stir in tomato paste and cook until caramelized, 2-3 minutes.
4. Add grape tomatoes and anchovies. Cook 5 minutes, then gently mash tomatoes to release juices. Season with pepper.
5. Deglaze with ½ cup white wine, scraping up any brown bits. Simmer 2-3 minutes until slightly thickened.
6. Add capers and olives. Cook 2 minutes more.
7. Add canned tomatoes and cook until reduced by about 75%.
8. Make a space in the pan and place halibut filets in the center. Sprinkle with salt and pepper. Top with oregano leaves and 1 sprig oregano.
9. Pour remaining ¼ cup wine around fish. Spoon sauce over filets.
10. Bake uncovered for 20 minutes or until fish is just cooked through.
11. Garnish with parsley and serve.

Nutrition

Calories: 741kcalCarbohydrates: 22gProtein: 91gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 229mgSodium: 2309mgPotassium: 2924mgFiber: 6gSugar: 11gVitamin A: 2513IUVitamin C: 32mgCalcium: 144mgIron: 4mg

Notes

Storage: The puttanesca sauce keeps beautifully in the fridge for up to 4 days, and even improves overnight. The halibut is best the day it's made though; if you're keeping leftovers, store the fish and sauce together and reheat gently, covered, in a low oven so the fish doesn't dry out.

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