This halibut is baked nestled in a mattress of fennel, peppers, tomatoes, olives and recent herbs. It is a one skillet supper that is prepared in a flash!
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My mother used to say that by the 4th of July, summer season was over. Thanks for that, Mother.
By no means thoughts. In contrast to her, I’m all about seizing the (summer season) day, and this one-pan recipe for halibut with a great deal of recent greens does that for me.
A Fast and Colourful Dinner!
It’s colourful. It’s fast. It’s filled with taste and light-weight however satisfying for these final days of heat climate. Plus there’s just one pan to scrub on the finish of the meal. Who doesn’t get enthusiastic about that?
If cooking fish makes you nervous, this recipe is for you. Simply place the fillets on prime of the greens and pop the pan within the oven. Completed.
Easy methods to Inform When Fish is Cooked
The halibut cooks rapidly and stays moist because of the steamy surroundings created by the veggies as they prepare dinner. Halibut can also be a thick piece of fish and doesn’t dry out as rapidly as thinner fillets.
An instant-read thermometer is a boon to second guessers who fear the fish is cooked via. For halibut, the perfect temperature within the thickest a part of the fish is 135°F. The warmth ticks up just a few levels when the fish comes out of the oven, so it finishes completely.
What to Serve with Halibut
Because the greens prepare dinner alongside the fish, this recipe is an all-in-one meal! This mentioned, some crusty baguette or a scoop of rice can be very good served alongside, as would a glass of white wine. Attempt sauvignon blanc or a chardonnay!
Attempt these different simple fish recipes!
Up to date July eight, 2019 : We spiffed up this put up with some new data that can assist you make one of the best halibut ever. No adjustments to the unique recipe. Hope you take pleasure in!
Halibut with Fennel, Peppers, and Tomatoes Recipe
Search for skinless halibut fillets, or ask the individual on the fish counter to take away them for you. If you find yourself with fillets with the pores and skin nonetheless on, simply prepare dinner them skin-side down and sprinkle the tops with the Panko.
- four halibut fillets (6 ounces every)
- four teaspoons lemon juice
- Leaves from 1 sprig rosemary
- Leaves from 2 stems thyme
- Leaves from 2 stems basil
- Leaves from 2 stems oregano
- half of cup Panko breadcrumbs
- 2 teaspoons plus 2 tablespoons plus olive oil
- half of medium crimson onion, sliced
- 1 bulb fennel, cored and sliced
- 1 yellow bell pepper, seeded and sliced into strips
- 1 orange bell pepper, seeded and sliced into strips
- four Roma (plum) tomatoes, halved lengthwise and reduce into strips
- half of cup pitted Kalamata olives
- three tablespoons chopped parsley (to garnish)
- 1 lemon, quartered (to garnish)
1 Prep the fish: Preheat the oven to 425° F. Place the halibut fillets on a big plate and season either side with salt and pepper. Sprinkle every fillet with 1 teaspoon lemon juice.
2 Prep the herbs and Panko: Mix the herbs on a chopping board and coarsely chop. In a small bowl, mix the Panko, 2 teaspoons of the oil, and a pinch every of salt and pepper.
three Prepare dinner the greens: In a big, oven-proof skillet, warmth the remaining 2 tablespoons of oil over medium warmth. Add the onion and prepare dinner for three to four minutes, or till it begins to melt. Add the fennel and bell pepper slices, and prepare dinner for five minutes. Add the tomatoes, olives, and the chopped herbs. Prepare dinner for three minutes. Salt and pepper to style.
four Bake the fish: Place the fish fillets on prime of the greens within the skillet. Sprinkle every fillet with 2 tablespoons of the Panko combination.
Place the skillet within the oven and bake for six minutes. Verify the fish: if the panko is browning too rapidly, place a chunk of aluminum foil loosely on prime of the fish.
Bake one other 6 to 9 minutes (12 to 15 minutes whole), till the middle of the fish is opaque when probed with a small knife. If in case you have an instantaneous learn thermometer, the temperature of the middle of the fish ought to register a 135°F.
5 Serve: Divide the greens between 4 plates and prime every plate with a fish fillet. Sprinkle with parsley and serve with lemon wedges.
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