Recipe Categories
Seafood
Baked Halibut

Cullen's Baked Halibut On Piperade Bed

5 tbl extra-virgin olive oil
1 tbl 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 dried thyme
    Salt to taste
    Freshly-ground black pepper to taste
1 tbl finely-minced garlic
6 tbl chopped flat-leaf parsley
1/4 cup chopped fresh basil leaves
    Juice of 1 lemon
2 x halibut fillets, 1" thick - (8 oz ea)
2 x lemons halved, for serving

 Method :
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.
This recipe yields 4 servings.
Comments: Halibut is the largest member of the flatfish family, which also includes flounder. It should be cooked with some liquid, such as wine or broth, so the fish stays moist.