Pan fried Halibut with Puttanesca Dressing

Pan fried Halibut with Puttanesca Dressing


Serves 4

4 Halibut steaks

3 tablespoons plain flour seasoned with salt and pepper

25g (1oz) butter

1 tablespoon olive oil

4 red peppers, grilled, seeded and skins removed

2 tablespoons extra virgin olive oil

225g (8oz) cherry tomatoes, halved

12 pitted Kalamata oloves

2 tablespoons capers, drained and roughly chopped

2 tablespoons shredded basil

salt and freshly ground pepper


Prepare the dressing. Thickly slice the red peppers. Heat the olive oil in a pan and add the tomatoes. Cook over a low heat for 2-3 minutes or until the begin to soften, stir in the peppers, olives, capers and basil, warm through and season to taste.

Roll the halibut steaks in seasoned flour. Heat the butter and olive oil together in a large frying pan until the butter stops sizzling, add the fish and pan fry for 3-5 minutes on each side or until the fish is cooked; it will look opaque and be firm to the touch and golden brown. (For a lighter option, brush the halibut with a little olive oil, season and grill for 2-3 minutes on each side.)

Arrange the fish on a large platter and spoon the dressing over the top to serve.