BAKED HALIBUT EN PIPERADE

BAKED HALIBUT EN PIPERADE (for four)

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5 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter

2 red and 2 yellow bell peppers, cored, seeded and cut into ¼ inch strips

1 medium-sized red onion, halved lengthwise and slivered

½ teaspoon dried thyme

salt and pepper to taste

1 tablespoon finely minced garlic

6 tablespoons chopped flat-leaf parsley

¼ cup chopped fresh basil leaves

juice of 1 lemon

2 pounds halibut fillet

2 lemons, halved, for serving


  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.
  1. Add the garlic, 4 tablespoons of the parsley and the basil. Cook 5 minutes more.  (You can add some white wine if liquid is needed).  Spoon into a 9 x 13 x 2 inch baking dish.  Meanwhile, preheat the oven to 450*.
  1. Combine the lemon juice, the remaining tablespoon oil, salt and pepper.  Marinate the fish in the lemon juice mixture for 15 minutes.  Arrange fish atop the peppers and drizzle with the marinade.  Bake for 30 to 35 minutes.  Serve immediately with lemon halves, a sprinkling of remaining parsley and sauteed zucchini with tarragon.

adapted from epicurious.com

 

 

 

 

 

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