My mom used to say that by the 4th of July, summer was over. Thanks for that, Mom.
Never mind. Unlike her, I am all about seizing the (summer) day, and this one-pan recipe for halibut with loads of fresh vegetables does that for me.
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.
An instant-read thermometer is a boon to second guessers who worry the fish is cooked through. For halibut, the ideal temperature in the thickest part of the fish is 135°F. The heat ticks up a few degrees when the fish comes out of the oven, so it finishes perfectly.
Never mind. Unlike her, I am all about seizing the (summer) day, and this one-pan recipe for halibut with loads of fresh vegetables does that for me.
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.
An instant-read thermometer is a boon to second guessers who worry the fish is cooked through. For halibut, the ideal temperature in the thickest part of the fish is 135°F. The heat ticks up a few degrees when the fish comes out of the oven, so it finishes perfectly.
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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