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Halibut With Fennel, Peppers, and Tomatoes
Halibut With Fennel, Peppers, and Tomatoes
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Easy one-skillet halibut baked with fennel, peppers, tomatoes, olives, and herbs. Ready in no time!
Ingredients:
  • 4 halibut fillets (6 ounces each)
  • 4 teaspoons lemon juice
  • Leaves from 1 sprig rosemary
  • Leaves from 2 stems thyme
  • Leaves from 2 stems basil
  • Leaves from 2 stems oregano
  • 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
  • 1 yellow bell pepper, seeded and sliced into strips
  • 1 orange bell pepper, seeded and sliced into strips
  • 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)
Instructions:
  • Prepare the fish: Preheat the oven to 425° F. Season halibut fillets on a large plate with salt and pepper on both sides. Drizzle each fillet with 1 teaspoon of lemon juice.
  • Prepare the herbs and Panko mixture: Coarsely chop the combined herbs on a cutting board. In a small bowl, mix the Panko, 2 teaspoons of oil, and a pinch of salt and pepper.
  • Prepare the vegetables: Heat 2 tablespoons of oil in a large oven-proof skillet over medium heat. Sauté the onion until it softens, about 3 to 4 minutes. Add fennel and bell pepper slices, cook for 5 minutes. Stir in tomatoes, olives, and herbs. Cook for an additional 3 minutes. Season with salt and pepper to taste.
  • Arrange the fish fillets on the bed of vegetables in the skillet and generously coat each fillet with 2 tablespoons of the crunchy Panko topping. Bake in the oven for 6 minutes, then shield with foil if the crust browns too fast. Continue baking for 6 to 9 minutes until the fish is fully cooked through or reaches an internal temperature of 135°F.
  • Plating: Distribute the vegetables evenly among four plates and place a fish fillet on each. Garnish with fresh parsley and serve with lemon wedges.

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