Baked Halibut on a Piperade Bed Recipe

Name: Baked Halibut on a Piperade Bed
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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

Servings: persons

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

1
1.
2
Place 4 tablespoons of the oil and the butter in a heavy saucepan over low heat.
3
Add the peppers and onion.
4
Cook, stirring occasionally, until completely soft, about 30 minutes, seasoning with the thyme, salt, and pepper.
5
2.
6
Add the garlic, 4 tablespoons of the parsley, and the basil.
7
Cook for 5 minutes more.
8
(You can add some white wine if liquid is needed.)
9
Spoon into a 9x13x2-inch baking dish.
10
Meanwhile, preheat the oven to 400F.
11
3.
12
Combine the lemon juice, the remaining tablespoon of oil, salt, and pepper.
13
Cut the fish in half crosswise and marinate in the lemon juice mixture for 15 minutes.
14
Arrange the fish atop the peppers; drizzle with the marinade.
15
Bake for 15 minutes.
16
Serve immediately with lemon halves; sprinkle with the remaining parsley.

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Baked Halibut on a Piperade Bed falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Halibut on a Piperade Bed

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