Ingredients
- 1.0 (14.5 oz) diced tomatoes, strained and juices reserved
- 1.0 count thinly sliced shallot
- 2.0 count minced garlic cloves
- 0.25 cups pitted and halved olives
- 2.0 tablespoons drained capers
- 0.5 teaspoons crushed chili flakes
- 0.25 cups chopped fresh Italian parsley
- 2.0 count halibut fillets (each about 1” thick)
- Cooked pasta or polenta for serving (optional)
- extra-virgin olive oil
- kosher salt and black pepper
Equipment
Brava metal tray
Mixing bowl
Nutrition Information
Allergens: None
Instructions
-
1
Prep vegetables and halibut
- In medium bowl, stir together tomatoes, shallot, garlic, olives, capers, chili flakes, parsley, 2 tablespoons extra-virgin olive oil and a pinch of salt and pepper. Evenly spread vegetables in Zones 2 and 3 of Brava metal tray.
- Pat halibut dry with paper towels.
- Season halibut on both sides with a pinch of salt.
- Place halibut in Zone 1 of metal tray.
-
2
Roast halibut & vegetables
- Slide metal tray into top shelf.
- Select “Halibut Puttanesca” on your Brava touchscreen and follow instructions.
-
3
Serve
- When your food is done, transfer vegetables to same bowl and stir in reserved tomato juices.
- Serve with pasta or polenta on the side, if desired.