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.
Serves 4
- Prep Time 10 Mins
- Cook Time 20 Mins
- Total 30 Mins
Ingredients
- 1 lbs Halibut
- Olive oil
- Garlic
- Shallots
- White Wine
- 1 container cherry tomatoes
- 1 loaf crusty French bread
- Capers
- Kalamata Olives (Pitted)
- Lemons
- Handful fresh basil
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
