Roasted Halibut with Tomato Bell Pepper Sauce
- Prep Time: 30 mins
- Cook Time: 40 mins
- Total Time: 1 hour 10 minutes
- Yield: 6 portions 1x
- Category: Fish
Scale
Ingredients
- Sauce:
- 1 tablespoon olive oil
- 2 cups thinly sliced onions
- 1 teaspoon Kosher salt
- 1 green bell pepper, cut in thin slices lengthwise
- 1 red bell pepper, cut in thin slices lengthwise
- 1 yellow bell pepper, cut in thin slices lengthwise
- 1 tablespoon Italian herb mix
- 4 minced garlic cloves
- 1/4 – 1/2 teaspoon crushed red pepper flakes
- 2 28-ounce cans tomatoes
- Halibut:
- 6 six-ounce halibut filets
- Kosher salt
- freshly ground pepper
- olive oil for brushing the fish
- optional garnish: freshly chopped parsley, about 3 tablespoons
Instructions
- Set up:
- Preheat oven to 400º F.
- Line a 10- x 15-inch baking tray with parchment or foil.
- Method:
- Heat the olive oil in a large covered pot over medium-high heat. Stir in the onions and salt, cover, lower the heat and sweat for five minutes. Add the bell peppers, stir, cover and sweat another five minutes.
- Stir in the herb mix, garlic and pepper flakes. Add the tomatoes, stir, bring to a boil, lower the heat to a simmer and continue cooking for 30 minutes.
- Halibut:
- Lightly brush both sides of each fish fillet with oil and season with a sprinkling of salt and a couple of grinds of pepper.
- Slide into the oven and roast for 14minutes for a one-inch thick fillet. Adjust for others.
- Top each filet with 1/4 cup sauce and garnish with parsley.
- Serve the sauced pasta on the side.