Written By Jennifer Danter Edibles / Recipes Apr 1, 2014 Halibut Puttanesca SHARE VIA: Facebook Twitter PinterestHi! Welcome to EAT’s new recipe blog. I’m Jenn Danter. I’ll be posting new recipes every other Thursday. Let’s get to know each other: I’m a food writer, recipe developer and food stylist. I love to cook. I really love to eat. Better yet, it’s my pleasure to make it look good too. I am the consummate table-setter: I adore linens, all shapes of plates, funky bowls, old cutlery, bright colours and patterns, odd shaped glassware and anything with texture excites me. In this column I hope to share easy meal ideas, try new dishes and food projects and create a little moment of beauty. Fingers crossed. Looking forward to hearing from you too. Talk to me about what you like (or don’t) and are interested in. Let’s get to it! Surprise, SurpriseMarch is full of surprises. It’s the month that brings bursts sunshine and warmth one day, then buckets of rain the next. Or once in a blue moon, even the threat of snow!Yet there is a subtle shift happening despite the weather…the days are brighter and longer. We start to shed layers, anticipate and actually believe winter is ending. This is also reflected in what we eat and how we cook. I make this dish every spring. It’s a bridge between robust wintry flavours and lighter spring fare. What I like best though, is it’s wrapped up in a papery package: a dinner surprise!This is a riff on delicate steamed halibut crossed with robust puttanesca sauce. Because this is a “meaty” fish with a thick rich texture, it can handle a robust sauce. Since tomatoes aren’t in season yet, I like to start with oven-roasted tomatoes Step 1: Roast Tomatoes Cut cherry or grape tomatoes in half (or use wedges of roma tomatoes). Place on a parchment paper-lined baking sheet. Drizzle with olive oil; sprinkle with sea salt, ground black paper and a sprinkling of fennel seeds. Slow roast in preheated 275F oven until wrinkly and semi-dry – anywhere from 1 to 11/2 hours. Slow roasting intensifies and concentrates flavour. Halibut PuttanescaWhat you need:Parchment paperHalibut filletsOven roasted tomatoes2 Tbsp olive oil2 anchovy fillets, minced1 garlic clove, minced1/3 cup chopped pitted black olives2 Tbsp salted capers, rinsed What to do: Fold a large rectangular piece of parchment in half. Cut into a large heart shape Place fish in centre of right-side heart half. Stir oil with anchovies and garlic. Spoon over fish. Top with capers and olives, pinches of chili flakes and few oven-roasted tomatoes.Working from one end, begin tightly folding the open edge of paper. Fold over as if you are crimping pastry. Continue folding the paper’s open edge to from a seal. Fasten with a paper clip, if you wish. Place parcel on a baking sheet. Bake in preheated 425F oven.Serve packets on individual plates. Simply slit, inhale aromatic steam, then dive in. fennelhalibutHalibut Puttanescaroasted tomatosteamed halibuttomato SHARE VIA: Facebook Twitter Pinterest Written By: Jennifer Danter Let’s get to know each other: I’m a food writer, recipe developer and food stylist. I love to cook. I really love to eat. Better yet, it’s my pleasure to make it look good too. I am the consummate table-setter: I adore ... Read More You may also like Dessert / Recipes July 13, 2020 Panna Cotta with Balsamic Roasted Strawberries and Basil Sugar Story and recipe and photography by: Isabelle Bulota Strawberry season has arrived! There is so much we can do with this delicious, beautiful ... Read More Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Food News October 1, 2019 Rancho Vignola – Vancouver Island Harvest Sale Rancho Vignola – New Crop Nuts & Dried Fruit is hosting its annual Vancouver Island Harvest Sale on November 29th and 30th at ... Read More Food Events / Food News September 18, 2019 EAT Buzz Up-Island & Tofino September|October 2019 The Buzz Up-Island It’s high time for festival season! I anticipate this time of the year all year long when fresh produce is in abundance, ... Read More Causes / Chefs / Events / Food Heroes / Sustainability August 30, 2019 An Evening with Chef Ned Bell and Ocean Wise On August 20, 2019, Ocean Wise and Eagle Wing Whale and Wildlife Watching Tours teamed up to present the first in a series of speaker events in ... Read More Food Events / Food News July 3, 2019 EAT Buzz Up-island & Tofino July|August 2019 The Buzz Up-island July 2019 “First we EAT, then we do everything else”(M.K.Fisher) – at least I do anyway. Never short of ... Read More Comments are closed.