Tender, flaky halibut joins a pepper-spiked tomato sauce for a luscious bite. Olives, potatoes, and capers add depth and brightness to this dish that is perfect for the health-conscious cook.
Recipe yields 6 servings
Lightly coat a medium pot with nonstick cooking spray and heat over low heat. Add garlic, anchovies and red-pepper flakes and cook, breaking up anchovies, until garlic is softened, 3 minutes. Add tomatoes and wine and increase heat to medium. Cook, stirring occasionally, until sauce thickens, about 20 minutes. Stir in olives and black pepper and simmer for 5 minutes.
Meanwhile, preheat oven to 425°.
In a bowl, toss potatoes and eggplant with oil, shallots and black pepper to taste. Spread mixture in a single layer in a 13 x 9-inch baking dish. Sprinkle salt over mixture and roast for 15 minutes. Turn potatoes and eggplant over and roast for 20 minutes longer, or until potatoes and eggplant are soft.
Remove baking dish from oven, add fish and season with black pepper. Place on bottom oven rack and roast until fish is just opaque in center, potatoes are golden brown and tender, and shallots are crispy, about 10 minutes.
Spoon sauce on plates before serving and top with fish and vegetables. Garnish with capers and parsley.