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 Breads / Food / How to Cook / Recipes July 13, 2021 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More EAT Magazine News / Food News January 28, 2021 CITY EATS February | March 2021 If you haven’t yet taken advantage of Victoria’s free local delivery program, Downtown Delivers, you have until February 15 to try it ... Read More Food News / Pantry / Review January 28, 2021 Some Like It Hot — A Hot Sauce Tasting Party A Hot Sauce Tasting Party Gillie Easdon gathered 15 local, house-made hot sauces and four brave souls to taste-test them. It was a mid-October, late ... Read More EAT Magazine News / Food News December 7, 2020 EAT’s 2020 Gift Guide EAT’s 2020 Gift Guide. Not just for the holidays! Bolen Books Flavor by Yotam Ottolenghi ($45.00) Cat’s Meow Trivet ($6.95) Book Seat ... Read More EAT Magazine News / Food News November 30, 2020 CITY EATS December 2020 | January 2021 A new bakery has opened in the Leland building at 2506 Douglas St. Working Culture Bread is serving up naturally leavened sourdough breads, as well ... Read More Food / Food News / Restaurants November 30, 2020 Eating Out—At Home Originally published in EAT Oct|Nov issue. Are you missing those romantic date night dinners, a favourite dish from a local chef, the fluffy ... Read More Comments are closed.