Baked Halibut On a Bed Of Peppers
Baked Halibut On a Bed Of Peppers, a seafood recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Baked Halibut On a Bed Of Peppers
Ingredients
- 3 tb Extra-virgin olive oil
- 2 Red bell peppers
- 1 Yellow bell pepper
Method
- -(both cored, seeded, and -cut lengthwise into 1/2″ -strips 1 md Onion, slivered 1 tb Balsamic vinegar 1 t Herbes de Provence Salt to taste Freshly ground black pepper, -to taste 3 tb Chopped flat-leaf parsley 4 Halibut steaks (1″ thick, -8 oz ea) 2 Lemons, halved crosswise -for garnish Herbes de Provence is an aromatic blend of dried herbs – thyme, rosemary, lavender and summer savory.
- This mixture is readily available in specialty food shops and upscale supermarkets. to make your own, mix together 1/2 ounce of each herb and store in an airtight jar in a cool, dark place.
- The herbs marry well with most grilled or baked fish. 1.
- Preheat the oven to 400′F.
- Heat 2 tablespoons oil in a large nonstick skillet over medium heat.
- Add the peppers and onion; cook 10 minutes, stirring often. 2.
- Add vinegar and herbes de Provence and cook 15 minutes longer, stirring often.
- Season with salt and pepper and 2 tablespoons parsley.
- Spoon the vegetables over the bottom of a 9×9″ baking dish. 3.
- Brush the fish with the remaining oil.
- Sprinkle both sides with salt and pepper then lay the fish in the baking dish over the vegetables.
- Bake for 20 minutes. 4.
- Garnish fish with remaining parsley and lemon halves.
- Serve immediately.
- Per serving: 383 calories, 15 grams fat, 68 milligrams cholesterol.
More Seafood recipes
- Avocado Stuffed with Smoked Fish (West Africa)
- Baja Seafood Stew
- Baked Bass
- Baked Halibut Limone
- Baked Stuffed Lake Trout, Salmon, Or Walleyed Pike
- Cioppino