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.
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.
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.
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.
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. If the Panko is browning too quickly, place a piece of aluminum foil loosely on top of the fish.
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.
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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