Baked Halibut Puttanesca with Crostini Recipe Recipe

Name: Baked Halibut Puttanesca with Crostini Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces crusty Italian bread, cut into 1/2-inch-thick slices; 3 tablespoons olive oil; Kosher salt; Freshly ground black pepper; 1/4 cup olive oil; 1 medium yellow onion, medium dice; 4 medium garlic cloves, finely chopped; 1 teaspoon kosher salt, plus more as needed; 4 anchovy fillets, finely chopped; 1 teaspoon red pepper flakes; 1 (28-ounce) can crushed tomatoes; 1/2 cup pitted kalamata olives, coarsely chopped; 1/4 cup capers; 1/4 cup water; 2 pounds center-cut skinless halibut fillets, cut into 6 equal pieces

Servings: persons

12 ounces crusty Italian bread, cut into 1/2-inch-thick slices
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1/4 cup olive oil
1 medium yellow onion, medium dice
4 medium garlic cloves, finely chopped
1 teaspoon kosher salt, plus more as needed
4 anchovy fillets, finely chopped
1 teaspoon red pepper flakes
1 (28-ounce) can crushed tomatoes
1/2 cup pitted kalamata olives, coarsely chopped
1/4 cup capers
1/4 cup water
2 pounds center-cut skinless halibut fillets, cut into 6 equal pieces

1
Heat the oven to 450 degrees F and arrange a rack in the middle.
2
While the oven heats, arrange the bread slices in a single layer on a baking sheet.
3
Very lightly brush the tops of the bread with half of the oil.
4
Flip the slices over and brush with the remaining oil.
5
Season the tops with salt and pepper.
6
Bake until the bread is toasted and crisp on top, about 10 to 13 minutes.
7
Meanwhile, make the sauce.
8
Heat the oil in a medium saucepan over medium-high heat until shimmering.
9
Add the onions, garlic, and measured salt and cook, stirring occasionally, until the onions have softened, about 3 minutes.
10
Add the anchovies and red pepper flakes and cook 1 minute more.
11
Add the tomatoes, olives, capers, and water, stir to combine, and bring to a simmer.
12
Reduce the heat to medium low and simmer until the flavors have combined and the sauce has thickened slightly, about 15 minutes.
13
Spread 1 cup of the sauce in a 13-by-9-inch baking dish and add the fish in a single layer.
14
Pour the remaining sauce over the fish and cover the dish tightly with aluminum foil.
15
Bake until the fish is just cooked through, about 15 minutes.
16
Serve immediately with the crostini.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 ounces crusty Italian bread, cut into 1/2-inch-thick slices, 3 tablespoons olive oil, Kosher salt, Freshly ground black pepper, and more.

Yes, Baked Halibut Puttanesca with Crostini Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Halibut Puttanesca with Crostini Recipe

How did you like this recipe?

Frequently Asked Questions