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Halibut with Fennel, Peppers, and Tomatoes Recipe

Halibut with Fennel, Peppers, and Tomatoes Recipe 

Halibut with Fennel , Peppers, and Tomatoes looking so colourful in presentation, yummy in eating. this i s complete in 5 steps which is given you under below and share your experience in comments box.

Prep time: 15 minutes

Cook time: 30 minutes

Servings: 4 servings

Ingredients : –

  • 4 halibut fillets (6 ounces each)
  • Leaves from 1 sprig rosemary
  • Leaves from 2 stems oregano
  • Leaves from 2 stems basil
  • Leaves from 2 stems thyme
  • 1 yellow bell pepper, seeded and sliced into strips
  • 1 orange bell pepper, seeded and sliced into strips
  • 4 teaspoons lemon juice
  • 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
  • 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
Halibut with Fennel, Peppers, and Tomatoes

Method : –

  • 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.
  • 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.
  • 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.
  • Bakethe 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.

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

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