Dr Woodson Merrell's Halibut Puttanesca

Name: Dr Woodson Merrell's Halibut Puttanesca
Yield: 2
Cuisine: American
Ingredients: 1 clove garlic; 1 small onion; 1 tbsp olive oil; 400g cherry tomatoes; 2 tbsp chopped stoned kalamata olives; 2 tbsp capers plus; 1 tbsp caper liquid; 2 x 170g skinless halibut fillets (also works well with cod or other white fish); 1 tsp salt; Juice of ½ lemon; 2 tbsp coarsely chopped; Flat-leaf parsley

Over a year ago 2,446 views

Serves: 2

American Main Course

Ingredients

1 clove garlic
1 small onion
1 tbsp olive oil
400g cherry tomatoes
2 tbsp chopped stoned kalamata olives
2 tbsp capers plus
1 tbsp caper liquid
2 x 170g skinless halibut fillets (also works well with cod or other white fish)
1 tsp salt
Juice of ½ lemon
2 tbsp coarsely chopped
Flat-leaf parsley

Accompaniment

Method

1
Preheat the oven to 180C/160C fan/gas 4. Peel and finely chop the garlic, peel and thinly slice the onion. In a small frying pan, heat the olive oil on medium. Fry the garlic and onion until golden brown.

Add the tomatoes, olives, capers and caper liquid and simmer, covered, stirring occasionally for 15 minutes or until the tomatoes have
softened and collapsed.

While the puttanesca sauce is simmering, wash the fish with salt and lemon juice, rinse under cold water and pat dry with a paper towel. Place in a baking dish.

Add the parsley to the finished puttanesca sauce. Pour over the fish and bake in the oven for 20 minutes.