Baked Halibut On A Piperade Bed

Recipe Ingredients

5 tablespoons	75ml	Extra-virgin olive oil
1 tablespoon	15ml	Unsalted butter
2		Red bell peppers - cored, seeded, and cut into 1/4" strips
2		Yellow bell peppers - cored, seeded, and cut into 1/4" strips
1		Red onion - halved lengthwise, (medium) and slivered
1/2 teaspoon	2.5ml	Dried thyme
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Finely-minced garlic
6 tablespoons	90ml	Chopped flat-leaf parsley
1/4 cup	10g / 0.4oz	Chopped fresh basil leaves
		Juice of 1 lemon
2		Halibut fillets, 1" thick - (8 oz ea)
2		Lemons - halved, for serving

Recipe Instructions

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.

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 9- by 13- by 2-inch baking dish. Meanwhile, preheat the oven to 400 degrees.

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.

Source:
"Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 03-24-2002" - S(Reformatted for MC6): - "07-30-2002 by Joe Comiskey - [email protected]"

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