This halibut is baked embedded in a bed of fennel, peppers, tomatoes, olives and fresh herbs. It’s a one-skillet dinner that’s ready in no time!
My mother used to say that summer was over on July 4th. Thanks for that mom.
never mind Unlike her, I’m all about making the most of the (summer) day, and this one-pan halibut recipe with lots of fresh veggies does that for me.
It is colorful. It’s fast. It’s full of flavor and light, but satisfying for those last few days of warm weather. Plus, there’s only one pan to wash up at the end of the meal. Who isn’t happy about that?
If cooking fish makes you nervous, this recipe is for you. Simply place the fillets on top of the veggies and pop the pan into the oven. Did.
How to tell when fish is cooked
The halibut cooks quickly and stays juicy thanks to the steamy environment the vegetables create as they cook. Halibut is also a thick cut of fish and doesn’t dry out as quickly as thinner fillets.
An instant-read thermometer is a boon for second rates worried that the fish is cooked through. For halibut, the ideal temperature at the thickest part of the fish is 50°C. When the fish comes out of the oven, the heat goes up a few degrees so it’s perfectly done.
What to serve with halibut
Try these other easy fish recipes!
- Grilled Fish Tacos with Strawberry Pineapple Salsa
- Sheet pan salmon with broccoli and miso butter
- Only piccata
- Simply grilled salmon
- Foil-baked salmon with leeks and peppers
Halibut with fennel, peppers and tomatoes
Look for skinless halibut fillets or ask the person at the fish counter to remove them for you. If you end up with skin-side fillets, simply cook them skin-side down and sprinkle the tops with the panko.
ingredients
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4 halibut fillets (6 ounces each)
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4 teaspoons lemon juice
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Leaves from 1 sprig of rosemary
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Leaves from 2 sprigs of thyme
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Leaves of 2 sprigs of basil
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Leaves from 2 sprigs of oregano
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1/2 cup panko breadcrumbs
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2 teaspoons plus 2 tablespoons plus olive oil
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1/2 medium red onion, sliced
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1 fennel bulb, cored and sliced
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1 yellow bell pepper, seeded and cut into strips
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1 orange bell pepper, seeded and cut into strips
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4 Roma (plum tomatoes), halved lengthwise and cut into strips
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1/2 cup pitted Kalamata olives
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3 tbsp chopped parsley (for garnish)
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1 lemon, quartered (for garnish)
method
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Prepare fish:
Preheat the oven to 200°C. Place the halibut fillets on a large plate and season both sides with salt and pepper. Drizzle each fillet with 1 tbsp lemon juice.
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Prepare herbs and panko:
Mix the herbs on a cutting board and chop roughly. In a small bowl, mix together the panko, 2 teaspoons oil, and a pinch each of salt and pepper.
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Cook Vegetables:
In a large ovenproof skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the onion and cook for 3 to 4 minutes or until softened. Add the fennel and pepper slices and cook for 5 minutes. Add the tomatoes, olives and chopped herbs. Boil 3 minutes. salt and pepper to taste.
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Bake:
the fish: Place the fish fillets on top of the vegetables in the pan. Sprinkle each fillet with 2 tablespoons of the panko mixture.
Place the pan in the oven and bake for 6 minutes. Check the fish: If the panko is browning too quickly, loosely place a piece of aluminum foil on top of the fish.
Bake an additional 6 to 9 minutes (12 to 15 minutes total) until the center of the fish is opaque when probing with a small knife. If you have an instant-read thermometer, the temperature at the center of the fish should read 135°F.
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Surcharge:
Divide the vegetables among four plates and place a fish fillet on each plate. Sprinkle with parsley and serve with lemon wedges.
