Sheet-Pan Puttanesca Halibut with Crispy Polenta Rounds

Instructions

1. 1

   Preheat your oven to 450°F (230°C) with an empty heavy-duty rimmed baking sheet on the middle rack so it gets screaming hot.

   5 min

   Tip: Preheating the sheet pan is my favorite restaurant trick—it gives the polenta rounds an instant sear the second they hit the metal.

2. 2

   Slice 1 lb tubed cooked polenta into 1/2-inch thick discs. Carefully remove the hot baking sheet from the oven, drizzle it with 1.5 tbsp extra-virgin olive oil, and arrange the polenta rounds in a single layer. Sprinkle with 0.5 tsp kosher salt and 0.25 tsp black pepper.

   5 min

   Tip: Pat the polenta slices with a paper towel before oiling them; removing exterior moisture guarantees crispier edges.

3. 3

   Slide the baking sheet back into the oven and roast the polenta undisturbed until the bottoms are sizzling and lightly crisped.

   10 min

   Tip: Resist flipping them too soon; polenta releases cleanly once a golden crust forms.

4. 4

   While the polenta roasts, toss 2 cups cherry tomatoes, 0.5 cup pitted kalamata olives, 2 tbsp capers, 3 cloves garlic, 0.25 tsp crushed red pepper flakes, and remaining 1.5 tbsp extra-virgin olive oil together in a bowl. Season 4 halibut fillets on both sides with remaining 0.5 tsp kosher salt and 0.25 tsp black pepper.

   5 min

   Tip: If halibut is pricey or hard to find, mahi-mahi, haddock, or sea bass hold up equally well with this quick high-heat cook.

5. 5

   Pull the baking sheet from the oven and nudge the polenta rounds toward the outer borders. Place the seasoned 4 halibut fillets in the center of the pan, then scatter the tomato-olive mixture around and over the fish.

   2 min

   Tip: Keeping the fish in the center allows the roasting juices from the tomatoes and capers to braise into the fish while the polenta on the edges stays crisp.

6. 6

   Return the sheet pan to the oven and roast at 450°F until the halibut is opaque and flakes gently with a fork, and the tomatoes have blistered and burst.

   10 min

   Tip: A fish fillet should register 130°F to 135°F on an instant-read thermometer for maximum tenderness; carryover heat will finish it to perfection.

7. 7

   Garnish immediately with the zest of 1 lemon and 0.25 cup fresh basil leaves. Spoon the pan juices and burst tomatoes directly over the fish and crispy polenta, and serve hot with wedges from the 1 lemon.

   3 min

   Tip: Use the edge of a spoon to press any unburst tomatoes right onto the pan so their sweet juices mingle with the salty capers and olive oil.