Halibut with Fennel, Peppers, and Tomatoes Recipe

Halibut with Fennel, Peppers, and Tomatoes

by Sally Vargas

If cooking fish makes you nervous, this recipe is for you. Just place the fillets on top of the vegetables and pop the pan in the oven. Done.

Prep time: 15 minutes | Cook time: 30 minutes | Yield: 4 servings

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)

Special equipment:

Large, oven-proof skillet

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