Halibut Puttanseca

So this is my attempt to recreate my favorite meal while in Rome. You can make this with any meaty fish Salmon Sea Bass etc.

Ingredients

Directions

Heat Oil in cast iron skillet ( or any large skillet I just fine cast iron gets the best sear)
Brush bread with olive oil and toast in pan until crusty ( you can do this in the oven but I like the char it gets form the cast iron skillet. Remove and place on serving plate
Slice Lemons in half and sear in pan ( you can use as much or as little lemon as you like)
Brown fish starting skin side down don’t mess with it let it cook until you see a slight browning around the fish once you see this flip fish and brown on the other side. (* Tip if your fish doesn’t flip easily it’s not ready give it time)
Remove fish and set aside on a plate
Heat more olive oil in pan and sauté shallot until translucent and garlic and cook until fragment (* make sure not to burn)
Add tomatoes and wine and cook until the alcohol cooks off and tomatoes are blistered
Add capers and olives ( this really depends on you I LOVE lots of capers and olives but use as much or as little as you like).
Place fish on top of crusty bread and top with puttcanseca sauce tear fresh basil on top of sauce and serve with charred lemon