Baked Halibut on a Piperade Bed

Halibut is the largest member of the flatfish family, which also includes flounder. It should be cooked with some liquid, such as wine or broth, so the fish stays moist.

Baked Halibut on a Piperade Bed
Baked Halibut on a Piperade Bed

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 5

    tablespoons extra-virgin olive oil

  • 1

    tablespoon unsalted butter

  • 2

    red and 2 yellow bell peppers, cored, seeded and cut into 1/4-inch strips

  • 1

    medium-sized red onion, halved lengthwise and slivered

  • 1/2

    teaspoon dried thyme

  • Salt and pepper, to taste

  • 1

    tablespoon finely minced garlic

  • 6

    tablespoons chopped flat-leaf parsley

  • 1/4

    cup chopped fresh basil leaves

  • Juice of 1 lemon

  • 2

    halibut fillets (8 ounces each), 1 inch thick

  • 2

    lemons, halved, for serving

Directions

1. Place 4 tablespoons of the oil and the butter in a heavy saucepan over low heat. Add the peppers and onion. Cook, stirring occasionally, until completely soft, about 30 minutes, seasoning with the thyme, salt and pepper. 2. Add the garlic, 4 tablespoons of the parsley and the basil. Cook for 5 minutes more. (You can add some white wine if liquid is needed.) Spoon into a 9x13x2-inch baking dish. Meanwhile, preheat the oven to 400°F. 3. Combine the lemon juice, the remaining tablespoon of oil, salt and pepper. Cut the fish in half crosswise and marinate in the lemon juice mixture for 15 minutes. Arrange the fish atop the peppers; drizzle with the marinade. Bake for 15 minutes. Serve immediately with lemon halves; sprinkle with the remaining parsley.

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