Halibut puttanesca (so I don't get in trouble on Friday!)

Every Friday during lent, my mother would serve fish or pasta because we couldn't eat meat.  To this day, I still get reminder calls from my mother ("Remember it's Friday....no meat today, Nanette!").  I decided to take one of my favorite pasta toppers, pusttanesca sauce and marry it to delicious halibut and my yukon gold onion dip mashed potatoes.  The combination of these rich flavors and the texture of the meaty halibut will make you forget you are not eating meat after all.  Make this a Friday "go-to dish" during lent, it is a full bodied dish with lots of flavor and it is very easy.  Enjoy!

4 Halibut filets
2 c. crushed tomatoes
2T. garlic minced
2T. olive oil
3 T. butter
1 medium onion chopped
4 anchovy filets chopped fine (optional.  If you don't like them leave them out, although the taste is very mild in this particular dish)
1/4 c. finely chopped calamata olives
2 T. capers (another optional ingredient)
1/2 c. white wine
juice of 1 lemon
salt and pepper to taste
2 T. fresh basil for garnish or 1 t. dry into sauce

In large saute pan, add olive oil and butter.  Saute onions until transparent. Salt and pepper to taste.  Add anchovy filets and crush them fine with a fork. Add in white wine and simmer for a few minutes.  Add crushed tomatoes, capers, garlic, olives and  cook on medium for 10 minutes to bring all the flavors together.
In large baking dish add halibut and salt and pepper each side.  Squeeze lemon juice over the filets and top with the sauce.  Bake at 375 for 20 minutes or until the fish is cooked to your taste.

Onion Dip Yukon gold mashed potatoes:

5-6 yucon gold potatoes cut in pieces
1 T. worschestershire sauce
salt and pepper to taste
1/2 c. onion dip
Nature's Seasoning to taste
1/2 c. milk or cream
3 T. butter
chives to garnish

Boil potatoes in salted water.   When they are finished cooking, drain and add in butter and salt and pepper to taste.  Add Nature's Seasoning, onion dip and start mashing.  Add in milk and worschestershire sauce.  Finish mashing to the texture you like, sprinkle with fresh chopped chives and serve. Enjoy!