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Close-up of chicken cacciatore topped with a rich tomato sauce, green capers, sliced olives, and fresh chopped parsley, served on a white plate.

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
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2
Course: Dinner, Main Course, Seafood
Cuisine: Italian
Calories: 741
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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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