We got a bunch of assorted frozen fish recently and have been seeking ways to use them up. symbol noticed this recipe in a recent Cook's Country and we decided to try it out.

It was a huge success. The recipe is written for fish alone and recommends serving it with a side of crusty bread; we served it over linguine, and I've adjusted the recipe accordingly. We both found it delicious and the only reason I didn't go back for seconds is that I'd already filled up on firsts.

This recipe is halved compared to the recipe given in the magazine, since that's how much fish we had. If preparing for more than two people you'll probably want the full-scale recipe. It also suggests skinless halibut, but we made it with skin-on filets and cooked them skin down and it turned out fine.

Halibut Puttanesca

Cook's Country, Oct/Nov 2020, p.15

Ingredients

• 2 (170-225g each) halibut filets
• ¼ tsp salt
• ¼ tsp freshly ground filter
• ⅛ C olive oil (or oil from the anchovies)
• 1 shallot (or ½ small red onion)
• 3 large garlic cloves, minced
• 1 oz (30g) anchovies, drained and chopped
• 1 tsp dried oregano
• ¼ tsp red pepper flakes
• 8 oz (220mL) diced tomatoes in their juice
• ¼ C pitted kalamata olives, coarsely chopped
• ⅛ C capers
• ⅛ C parsley
• ½ lb linguine or similar pasta

Directions

1. Preheat oven to 375°F.
2. Sprinkle halibut with salt and pepper and set aside.
3. Heat oil in a large oven-safe skillet over medium low heat.
4. Add shallot, garlic, anchovies, oregano, and pepper flakes. Cook until fragrant and shallot softens, 4-6 minutes.
5. Add tomatoes, olives, capers, and parsley. Stir to combine.
6. Nestle halibut filets into sauce, skin side down. Bring to a simmer over medium-high heat.
7. Transfer skillet to the oven and bake until fish is cooked through, 15-18 minutes.
8. While the fish is baking, bring some water to a boil and cook the pasta.
9. Serve the pasta topped with halibut and sauce.