Halibut with Fennel, Peppers, and Tomatoes Recipe

Halibut with Fennel, Peppers, and Tomatoes Recipe

How To Make Halibut with Fennel, Peppers, and Tomatoes

Savor a flavorful meal with this crumb-topped baked halibut. It’s cooked on a bed of bell peppers, tomatoes, and olives, then served with lemon wedges.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 24ozhalibut fillets,(4 fillets)
  • 4tsplemon juice
  • 1sprigrosemary leaves
  • 2stemsthyme leaves
  • 2stemsbasil leaves
  • 2stemsoregano leaves
  • ½cupPanko breadcrumbs
  • 2tspolive oil,plus 2 tbsp
  • ½mediumred onion,sliced
  • 1bulb fennel,cored and sliced
  • 1yellow bell pepper,seeded and sliced into strips
  • 1orange bell pepper,seeded and sliced into strips
  • 4Roma plum tomatoes,halved lengthwise and cut into strips
  • ½cuppitted Kalamata olives
  • 3tbspparsley,chopped, to garnish
  • 1lemon,quartered, to garnish


  1. Preheat the oven to 425 degrees 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. 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. 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.

  4. 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.

  5. Place the fish fillets on top of the vegetables in the skillet. Sprinkle each fillet with 2 tablespoons of the Panko mixture.

  6. Place the skillet in the oven and bake for 6 minutes. If the Panko is browning too quickly, place a piece of aluminum foil loosely on top of the fish.

  7. Bake for another 6 to 9 minutes (12 to 15 minutes total) until the center of the fish is opaque when probed with a small knife. When checked with an instant-read thermometer, the temperature of the center of the fish should register a 135 degrees F.

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


  • Calories: 289.20kcal
  • Fat: 7.21g
  • Saturated Fat: 1.21g
  • Monounsaturated Fat: 3.86g
  • Polyunsaturated Fat: 1.11g
  • Carbohydrates: 22.22g
  • Fiber: 5.95g
  • Sugar: 6.56g
  • Protein: 35.11g
  • Cholesterol: 83.35mg
  • Sodium: 288.79mg
  • Calcium: 122.06mg
  • Potassium: 1385.92mg
  • Iron: 2.90mg
  • Vitamin A: 163.89µg
  • Vitamin C: 156.32mg
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