Braised Halibut with Fennel in Puttanesca Sauce

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  • Level: Easy
  • Total: 45 min
  • Active: 35 min
  • Yield: 4 servings
Typically, we associate braising as a time-consuming cooking technique used for large cuts of tough or fatty meats, like beef or pork, but braising works well for fish too! Gently, cooking fish fillets in a flavorful sauce delivers a wonderful, delicate texture and an added bonus — it’s often quick!



  1. Preheat the oven to 425˚ F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the onion and fennel and season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, until tender, 8 to 10 minutes.
  2. Stir the garlic into the vegetables and cook 1 more minute, then stir in the oregano and red pepper flakes. Pour in the wine and cook, scraping up the browned bits from the bottom of the pan, until most of the wine evaporates, about 3 minutes. Add the tomatoes, lemon zest, olives, capers and brine and sugar. Cook, stirring occasionally, until thickened, about 4 minutes.
  3. Season the fillets with salt and pepper, nestle them in the sauce and transfer the skillet to the oven. Cook until the fish is cooked through and flakes easily with a fork, about 10 minutes. Drizzle with olive oil and sprinkle with parsley.