Halibut or Cod with Raw Puttanesca Salsa
An excellent salsa for a hearty open-faced fish sandwich.
4 (6-ounce) halibut fillets
Extra-virgin olive oil, for liberal drizzling plus 1/4 cup
Salt and freshly ground black pepper
4 (1-inch) thick slices crusty bread
1 1/2 teaspoons anchovy paste
2 to 3 cloves garlic, grated
1 teaspoon crushed red pepper flakes
1 lemon, zested and juiced
3 tablespoons capers, run your knife through them
1/2 cup pitted black olives, chopped
1/2 cup flat-leaf parsley, coarsely chopped
1 pint grape tomatoes, halved or cherry tomatoes, quartered
Preheat oven to 375 degrees.
Coat the fish in extra-virgin olive oil and season with salt and pepper. Cook fish for about 15 to 17 minutes until firm, cooked through and even. Char bread on the under broiler for 30 seconds to 1 minute until its slightly toasted.
While fish cooks, in the bottom of a medium bowl, combine anchovy paste, grated garlic, red pepper flakes, zest and lemon juice and whisk in 1/4 cup extra-virgin olive oil. Add capers, olives, parsley and tomatoes. Toss and season with black pepper, to taste.
Serve bread topped with lots of salsa and fish along with sea salted potato chips.
Source: Fine Cooking Halibut or Cod with Raw Puttanesca Salsa