Baked Halibut Puttanesca
Baked Halibut Puttanesca
# of servings: 4
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
If you can open jars, you can make this. It's crazy fast to throw together and hard to fuck up.
Ingredients
- 4 x 6-8 ounce halibut or cod fillets (skin off; if it’s on it's ok, it will come off easily once cooked)
- about a dozen cloves of garlic, rougly chopped
- 1 yellow onion, roughly chopped
- 6 anchovies (optional), roughly chopped
- a large 32 oz can of diced tomatoes with their juices (I like Muir Glen fire roasted)
- a cup of pitted greek olives (not canned, yuck), strained
- 2 jars / cans of artichoke hearts (marinated or not), strained
- 2 tbsp capers with juice
- one cup chicken stock
- a 5 oz container fresh baby spinach
- juice of 2 lemons
- rice or orzo (I suggest 1 1/2 cups dry for 4 people)
- fresh parsley (optional), roughly chopped
Directions
- Preheat the oven to 400°F. Add everything but the fish together into a (12 x 9-ish) baking dish or comparable. Mix everything together, cover with foil, and bake for about 20 minutes (it’s fine if the oven isn’t fully preheated). Meanwhile cook rice or orzo according to instructions. Pat the halibut dry with a paper towel and season with a light even coating of salt and pepper. Remove the dish from the oven, stir the sauce, taste and adjust salt if needed, then nestle the fish fillets into the sauce skin side down so they’re about two-thirds submerged. Cover again and bake for about 8-10 minutes more until the fish is cooked through. You can tell it's cooked when you poke it and the flesh opens easily halfway down. Finish with chopped parsley and serve from the baking dish with rice or orzo and bread for the sauce.
Notes
Don't like fish? You can use shrimp or chicken breasts - just season and cook the same way. Shrimp will only take about 5 minutes to cook. You can also use bone-in chicken thighs which would be the most delicious, you just need to sear the skin on the stove-top first to render the fat and then submerge and cook for about 20 minutes. If that sounds scary, check out my post about searing chicken thighs.