It’s colorful. It’s quick. It’s full of flavor and light but satisfying for these last days of warm weather. Plus there’s only one pan to wash at the end of the meal. Who doesn’t get excited about that?
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.
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.
Halibut with Fennel, Peppers, and Tomatoes Recipe
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)
- Large, oven-proof skillet
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