Baked Halibut on a Pipérade Bed
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 teaspoon dried thyme
- juice of 1 lemon
- salt and pepper, to taste
- 1/4 cup chopped fresh basil leaves
- 1 tablespoon unsalted butter
- 1 tablespoon finely minced garlic
- 5 tablespoons extra-virgin olive oil
- 2 red and 2 yellow bell peppers, cored, seeded and cut into 1/4-inch strips
- 1 medium-sized red onion, halved lengthwise and slivered
- 6 tablespoons chopped flat-leaf parsley
- 2 halibut fillets (8 ounces each), 1 inch thick
- 2 lemons, halved, for serving
Preparation 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. 2. Add the garlic, 4 tablespoons of the parsley, and the basil. Cook for 5 minutes more. (You can add some white wine if liquid is needed.) Spoon into a 9x13x2-inch baking dish. Meanwhile, preheat the oven to 400°F. 3. Combine the lemon juice, the remaining tablespoon of oil, salt, and pepper. Cut the fish in half crosswise and marinate in the lemon juice mixture for 15 minutes. Arrange the fish atop the peppers; drizzle with the marinade. Bake for 15 minutes. Serve immediately with lemon halves; sprinkle with the remaining parsley. Per serving (without wine): 340 calories, 10g carbohydrates, 25g protein, 23g fat, 45mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
Preparation 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. 2. Add the garlic, 4 tablespoons of the parsley, and the basil. Cook for 5 minutes more. (You can add some white wine if liquid is needed.) Spoon into a 9x13x2-inch baking dish. Meanwhile, preheat the oven to 400°F. 3. Combine the lemon juice, the remaining tablespoon of oil, salt, and pepper. Cut the fish in half crosswise and marinate in the lemon juice mixture for 15 minutes. Arrange the fish atop the peppers; drizzle with the marinade. Bake for 15 minutes. Serve immediately with lemon halves; sprinkle with the remaining parsley. Per serving (without wine): 340 calories, 10g carbohydrates, 25g protein, 23g fat, 45mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
