Fish and Seafood Recipes - Neapolitan Halibut

Ingredients                 

• 1 onion, finely chopped

• 1 garlic clove, crushed

• 45 ml/3 tbsp olive oil

• 400 g/14 oz/1 large can chopped tomatoes

• 15 ml/1 tbsp tomato puree (paste)

• 5 ml/1 tsp capers, chopped

• 4 gherkins (cornichons), chopped

• Salt and freshly ground black pepper

• 225 g/8 oz tagliatelle

• 15 g/1 tbsp unsalted (sweet) butter

• 30 ml/2 tbsp plain (all-purpose) flour

• 4 halibut steaks

• Oil for deep-frying

• 8 black olives

• 4 lemon wedges

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Method:

1. Fry (sauté) the onion and garlic in the oil for 2 minutes until soft but not brown.

2. Add the tomatoes, tomato puree, capers and gherkins. Bring to the boil, reduce the heat and simmer for 5 minutes until pulpy. Season to taste.

3. Meanwhile, cook the pasta according to the packet directions. Drain, rinse with boiling water, drain again and return to the pan.

4. Add the butter and toss well. Season the flour with a little salt and pepper and use to coat the fish.

5. Deep-fry in hot oil for 3 minutes or until cooked through and golden. Drain on kitchen paper.

6. Spoon the noodles on to a large serving dish. Lay the fish on top and spoon the sauce over.

7. Garnish with the olives and lemon wedges before serving.