Crowd Pleaser: Roasted Halibut Puttanesca on Large Garlic Croutons

The only thing better than cooking a festive, healthy meal for your family? When one of them comes to your house and does it for you.

On Mother’s Day, my brother Jon showed up with five pounds of halibut, three pounds of scallops and the will to turn both into a feast for 12 (plus kiddies).

The halibut, stacked on a base of toasted garlic bread and topped with a sauce reminiscent of puttanesca, is a great dish for a crowd.  The fish takes only 12-15 mins to cook  – and that’s if you’re cooking one huge fillet.  Smaller 8 oz fillets would take only 8 minutes.  The sauce could be prepped and assembled the morning of or the night before and stored in the fridge.  I’d still save the cooking for right before, so as to serve everything warm, but getting the chopping done early means you’d actually have time to taste that delicious cheese you bought for your guests.

What of the scallops?  Miso-glazed, delicious and deserving of their own post.  Stay tuned.

Roasted Halibut Puttanesca on Large Garlic Croutons

• 3 pounds plum tomatoes, cored, diced
• 1 1/2 cup finely chopped red onion
• 15 anchovy fillets, minced, or 6 tsp anchovy paste
• 1 cup whole pitted kalamata olives
• 1/2 cup capers
• 9 large garlic cloves (6 minced, 3 halved)
• 5 lbs halibut, filleted in one piece
• 15 tablespoons olive oil, divided
• 12 1/2-inch-thick slices country bread, white or wheat
• 1 1/2 cup fresh basil leaves

Preheat oven to 475°F. Combine first 5 ingredients in large bowl. Add minced garlic and stir to blend. Season tomato mixture to taste with salt and pepper.

Heat 9 tablespoons oil in heavy large skillet over medium-high heat. Add tomato mixture.  Cook until tomatoes soften and sauce thickens, stirring occasionally, about 10-15 minutes; season with salt and pepper.

While the sauce cooks, arrange fish on rimmed baking sheet. Brush both sides with 6 tablespoons oil; sprinkle with salt and pepper. Roast until just opaque in center, about 12-15 minutes. Break fillet into individual portions with a spatula.

Toast bread; rub 1 side with cut side of halved garlic. Top with tomato sauce, basil leaves, fish, and more sauce.