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Baked Halibut à la Wolfgang Puck


Baked Halibut à la Wolfgang Puck

I recently had the opportunity to interview Chef Wolfgang Puck for work. This recipe for baked halibut was the result of Chef Puck's suggestion for how to put together a tasty, quick and inexpensive main dish for dinner. He was absolutely right! Quick, delicious and inexpensive!


You could substitue swordfish or sea bass for the halibut.


  • 2 6 ounce halibut steaks
  • 6 green olives, pitted and rough chopped
  • 6 tablespoons Wolfgang Puck Tomato Basil pasta sauce, plus 2 additional teaspoons
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 2 fresh basil leaves, 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 steak 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.