Halibut a la puttanesca

Blogger Kelly Brisson uses responsibly-sourced halibut as the luxurious centrepiece to this delicious Italian-inspired dish. Most white fish fillets will work fine too: try turbot or gilt-head bream. All three of these fish are now available farmed.

Put a large saucepan over a medium heat, and add the olive oil.

Once hot, add the anchovy fillets and let them sizzle and melt away. Add the garlic and let it cook until fragrant, about 1 minute. Throw in the capers, tomatoes, olives and white wine. Bring to a boil and then turn the heat down to a simmer. Let the sauce simmer away until it reduces slightly, around 10 minutes.

While sauce is reducing, heat a frying pan over medium-high heat with the canola or vegetable oil. Once it’s sputtering, add the fillets, skin side down, and cook for 3-4 minutes.

Using a fish spatula (don’t use tongs!), carefully flip the fish and cook for another 3 minutes. It should be opaque on the outside and slightly translucent in the centre.

Remove the puttanesca sauce from the stove top and stir-in the parsley

Serve the fish atop a large spoonful of the sauce or top with the sauce. Sprinkle with a little more parsley and a squeeze of lemon.

For more recipes by Kelly Brisson, visit: thegoudalife.ca

By Kelly Brisson

Serves 4


  • 2 tbsp olive oil
  • 4 whole anchovy filets, packed in oil
  • 3 large cloves of garlic, crushed
  • 3 tbsp caper berries
  • 250g cherry tomatoes, sliced in half
  • 100g kalamata olives, pitted and sliced thin
  • 120ml cup dry white wine
  • 2 tbsp canola or vegetable oil
  • 4 halibut pieces
  • 10g parsley, chopped, and a few whole leaves to garnish
  • sea salt and fresh ground pepper
  • fresh lemon juice, optional for garnish

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