- Difficulty: Easy
- Servings: 2 portions
- Nutritional Information (per serving)
Calories: 164
Total Fat: 11g
Saturated Fat: 2g
Carbohydrates: 4g
Dietary Fiber: 1g
Total Sugar: 1g
Protein: 12g
Cholesterol: 29mg
Sodium: 299mg - Total Time: 20 min
- Active Time: 15 min
Ingredients
- 1/4 cup extra-virgin olive oil
- Two skinned and boned halibut fillets, 6 ounces each
- Kosher salt, to taste
- 1/3 medium white onion, minced
- 5 garlic cloves, thinly sliced
- 3 anchovy fillets, mashed into a paste
- 1/4 cup Kalamata olives, pitted
- 1 tablespoon capers
- 1 cup crushed San Marzano tomatoes
- 1/4 teaspoon red pepper flakes, crushed
- 1/4 cup dry white wine
- 1/4 cup fresh basil, thinly sliced
- Zest of 1 lemon
Instructions
- Preheat your oven to 400F (205C). Line a small baking tray with parchment paper for effortless cleanup.
- Heat 2 tablespoons olive oil in a medium nonstick skillet over medium-high until shimmering. Season halibut with salt and sear each side until golden, about 2 minutes per side. Transfer to the tray and bake until it reaches 130F (54C) internally, 5-6 minutesperfectly flaky and tender.
- Lower heat to medium-low, add remaining 2 tablespoons oil, onion, and garlic; saut 2 minutes until fragrant. Stir in anchovy paste, olives, capers, tomatoes, and red pepper flakes; simmer gently 5 minutes. Add wine, reduce 2 minutes, and season to taste. This bold puttanesca sauce bursts with briny, spicy Mediterranean magic!
- Plate the vibrant sauce, top with seared halibut, and shower with fresh basil and lemon zest for a zesty finish. Dive into this quick, restaurant-worthy dish tonightyour taste buds will thank you!
