We’re always on the lookout for ways to bring bold, exciting flavors to our weeknight dinners. Enter halibut puttanesca, a dish of mild fish simmered in a tomato sauce that’s punched up with spicy pepper flakes, garlic, briny olives and capers, and plenty of savory anchovies. For an easy-to-make version, we skipped pan-searing the fish, which often causes the fragile fillets to stick to the pan and flake apart. Instead we sautéed shallot, garlic, anchovies, oregano, and red pepper flakes in the skillet; added canned tomatoes; and then nestled the halibut fillets into the pan of sauce. Cooking on the stovetop worked, but we found it easier to maintain an even, gentle heat (so as not to overcook the fish) by moving the skillet to the oven. The tomato sauce slowly reduced as it cooked, concentrating its flavor. And this gentle approach made for halibut that not only held its …