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Baked Halibut On A Piperade Bed Recipe

by Global Cookbook

Ingredients

5 Tbsp. extra-virgin extra virgin olive oil 1 Tbsp. unsalted butter 2 x red bell peppers cored, seeded, and cut into 1/4" strips 2 x yellow bell peppers cored, seeded, and cut into 1/4" strips 1 med red onion halved lengthwise, and slivered 1/2 tsp dry thyme Salt to taste Freshly-grnd black pepper to taste

1 Tbsp. finely-chopped garlic 6 Tbsp. minced flat-leaf parsley 1/4 c. minced fresh basil leaves Juice of 1 lemon 2 x halibut fillets, 1" thick - (8 ounce ea) 2 x lemons halved, for serving

Directions

1. Place 4 Tbsp. of the oil and the butter in a heavy saucepan over low heat. Add in the peppers and onion. Cook, stirring occasionally, till completely soft, about 30 min, seasoning with the thyme, salt and pepper.
2. Add in the garlic, 4 Tbsp. of the parsley and the basil. Cook for 5 min more. (You can add in some white wine if liquid is needed.) Spoon into a 9- by 13- by 2-inch baking dish. Meanwhile, preheat the oven to 400 degrees.
3. Combine the lemon juice, the remaining Tbsp. of oil, salt and pepper. Cut the fish in half crosswise and marinate in the lemon juice mix for 15 min.
4. Arrange the fish atop the peppers; drizzle with the marinade. Bake for 15 min. Serve immediately with lemon halves; sprinkle with the remaining parsley.
5. This recipe yields 4 servings.
6. Comments: Halibut is the largest member of the flatfish family, that also includes flounder. It should be cooked with some liquid, such as wine or possibly broth, so the fish stays moist.

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