Name: Halibut With Fennel, Peppers, and Tomatoes
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 4 halibut fillets (6 ounces each) -; 4 teaspoons lemon juice -; Leaves from 1 sprig rosemary -; Leaves from 2 stems thyme -; Leaves from 2 stems basil -; Leaves from 2 stems oregano -; 1/2 cup Panko breadcrumbs -; 2 teaspoons plus 2 tablespoons plus olive oil -; 1/2 medium red onion, sliced -; 1 bulb fennel , cored and sliced -; 1 yellow bell pepper, seeded and sliced into strips -; 1 orange bell pepper, seeded and sliced into strips -; 4 Roma (plum) tomatoes, halved lengthwise and cut into strips -; 1/2 cup pitted Kalamata olives -; 3 tablespoons chopped parsley (to garnish) -; 1 lemon, quartered (to garnish) -

Halibut With Fennel, Peppers, and Tomatoes

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Halibut With Fennel, Peppers, and Tomatoes

1. 4 halibut fillets (6 ounces each) -

2. 4 teaspoons lemon juice -

3. Leaves from 1 sprig rosemary -

4. Leaves from 2 stems thyme -

5. Leaves from 2 stems basil -

6. Leaves from 2 stems oregano -

7. 1/2 cup Panko breadcrumbs -

8. 2 teaspoons plus 2 tablespoons plus olive oil -

9. 1/2 medium red onion, sliced -

10. 1 bulb fennel , cored and sliced -

11. 1 yellow bell pepper, seeded and sliced into strips -

12. 1 orange bell pepper, seeded and sliced into strips -

13. 4 Roma (plum) tomatoes, halved lengthwise and cut into strips -

14. 1/2 cup pitted Kalamata olives -

15. 3 tablespoons chopped parsley (to garnish) -

16. 1 lemon, quartered (to garnish) -

How to cook deliciously - Halibut With Fennel, Peppers, and Tomatoes

1. Stage

Prep the fish: Preheat the oven to 425° F. Place the halibut fillets on a large plate and season both sides with salt and pepper. Sprinkle each fillet with 1 teaspoon lemon juice.

2. Stage

Prep the herbs and Panko: Combine the herbs on a cutting board and coarsely chop. In a small bowl, combine the Panko, 2 teaspoons of the oil, and a pinch each of salt and pepper.

3. Stage

Cook the vegetables: In a large, oven-proof skillet, heat the remaining 2 tablespoons of oil over medium heat. Add the onion and cook for 3 to 4 minutes, or until it begins to soften. Add the fennel and bell pepper slices, and cook for 5 minutes. Add the tomatoes, olives, and the chopped herbs. Cook for 3 minutes. Salt and pepper to taste.

4. Stage

Bake: the fish: Place the fish fillets on top of the vegetables in the skillet. Sprinkle each fillet with 2 tablespoons of the Panko mixture. Place the skillet in the oven and bake for 6 minutes. Check the fish: if the panko is browning too quickly, place a piece of aluminum foil loosely on top of the fish. Bake another 6 to 9 minutes (12 to 15 minutes total), until the center of the fish is opaque when probed with a small knife. If you have an instant read thermometer, the temperature of the center of the fish should register a 135°F.

5. Stage

Serve: Divide the vegetables between four plates and top each plate with a fish fillet. Sprinkle with parsley and serve with lemon wedges.