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Baked Halibut à la Wolfgang Puck

(post, Patricia Conte)

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As posted on my blog, Grab<em>a</em>Plate

I recently had the opportunity to interview Wolfgang Puck for work. During our conversation, Chef Puck gave me some ideas for how to put together a quick, inexpensive and delicious main dish. 

Chef Puck didn’t give exact measurements or cooking directions, but just tossed out some, “a little of this” and “a little of that” instruction. This recipe for baked halibut developed from one of his ideas, which he says is particularly helpful if you don't have a lot of experience preparing fish -- the pasta sauce helps to keep it moist!

Baked Halibut à la Wolfgang Puck
Serves 2


 2, 6 ounce halibut fillets (swordfish or sea bass would be good too)
 4-6 green olives, rough chopped
 6 tablespoons Wolfgang Puck Tomato Basil pasta sauce, plus 2 additional teaspoons
 2 teaspoons olive oil
 Salt and pepper to season
 Fresh basil, torn, to use as garnish


# Preheat your oven to 400 degrees F.
# Pat the fish dry with a paper towel and season both sides with salt and pepper.
# Add about 2 teaspoons of pasta sauce to the bottom of a baking dish.
# Place the fish in the baking dish and top each fillet with about 3 tablespoons of the pasta sauce.
# Sprinkle the chopped olives over each piece of fish.
# Drizzle the remaining 2 teaspoons of olive oil over the fish.
# Bake for about 10-12 minutes, or until the fish flakes easily with a fork.
# Garnish with pieces of fresh basil.