Recipe courtesy of Ben Robinson
Recipe courtesy of Ben Robinson
Watch how to make this recipe.
Pan-Roasted Halibut Puttanesca
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- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 164
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 29 mg
- Sodium
- 299 mg
- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 164
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 29 mg
- Sodium
- 299 mg
Ingredients
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Directions
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19m
Easy
CLASS
- Preheat the oven to 400 degrees F. Line a small rimmed baking sheet with parchment paper.
- Heat 2 tablespoons of the olive oil in a medium nonstick skillet over medium-high heat until it starts to shimmer. Sprinkle the halibut with some salt. Sear the halibut on both sides until lightly golden, about 2 minutes per side. Transfer the halibut to the prepared baking sheet lined and bake in the oven until the internal temperature reaches 130 degrees F on an instant read thermometer, 5 to 6 minutes.
- Return the skillet to medium-low heat. Add the remaining 2 tablespoons olive oil. Cook the onions and garlic until slightly softened, about 2 minutes. Add the anchovy paste, olives and capers to the skillet and stir to combine. Add the crushed tomatoes and crushed red pepper flakes and bring to a low simmer for 5 minutes. Add the wine and simmer until the wine cooks off slightly, about 2 minutes. Season with salt.
- To serve, spoon the sauce directly onto the plate and top with the halibut filets. Top with the basil and lemon zest.
