Pan-Roasted Halibut Puttanesca

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  • Level: Easy
  • Total: 20 min
  • Active: 15 min
  • Yield: 2 servings
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1/4 cup extra-virgin olive oil

Two 6-ounce skinned and deboned halibut filets

Kosher salt

1/3 medium white onion, finely diced

5 cloves garlic, thinly sliced

3 anchovy filets, crushed into a paste

1/4 cup pitted Kalamata olives

1 tablespoon capers

1 cup crushed San Marzano tomatoes

1/4 teaspoons crushed red pepper flakes

1/4 cup dry white wine

1/4 cup thinly sliced fresh basil

1 lemon, zested


  1. Preheat the oven to 400 degrees F. Line a small rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. To serve, spoon the sauce directly onto the plate and top with the halibut filets. Top with the basil and lemon zest.
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