Serena Wolf’s Halibut with Pancetta, White Truffle Marinara, and Garlicky Breadcrumbs
Four 6-ounce halibut fillets, skin removed (Any firm white fish or salmon will work as well.)
Freshly ground black pepper
¼ pound diced pancetta or thick-cut bacon
1 jar Rao’s Homemade Limited Edition Reserve White Truffle Marinara Sauce
¼ cup low-sodium vegetable broth (Chicken broth, mushroom broth, or water will also work.)
¼ packed cup fresh basil leaves, very thinly sliced, plus extra for serving
¼-½ teaspoon crushed red pepper flakes
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced¼ cup panko bread crumbs
Remove the halibut from the refrigerator and pat the fillets dry. Season on both sides with a pinch of kosher salt and black pepper. (Don’t be too heavy handed with the salt—the Marinara and pancetta lend plenty of salt.)Let the fish come to room temperature.
Meanwhile, heat a medium skillet, sauté pan, or braiser over medium heat. When hot, add the pancetta and cook until lightly browned and crisp, about 5 to 6 minutes. Using a slotted spoon, transfer the pancetta to a bowl or plate. Pour off any rendered grease from the pan.
Return the pan to the stovetop over medium heat and add the White Truffle Marinara Sauce, stirring with a spatula to loosen any browned bits from the bottom of the pan.
Reduce the heat until the sauce is simmering gently, then return the pancetta to the pan. Stir in the basil and crushed red pepper.
Add the fish to the gently simmering sauce and cover the pan with a lid. Cook for about 7 to 8 minutes or just until the fish is opaque and flakes easily with a fork.
Meanwhile, heat the olive oil in a small skillet over medium heat. When the oil is hot and shimmering, add the garlic and cook until golden brown, about 90 seconds to 2 minutes. (Be very careful not to burn the garlic—if it looks like it’s browning too much, turn down the heat!) Stir in the bread crumbs and a tiny pinch of salt and cook for about 2 minutes or until the bread crumbs are nicely toasted and have darkened a shade in color. Transfer to a bowl.
Sprinkle the garlicky bread crumbs over the cooked fish and garnish with extra basil if you’d like. Serve immediately.