Halibut with Fennel, Peppers, and Tomatoes
This halibut is baked nestled in a bed of fennel, peppers, tomatoes, olives and fresh herbs. It’s a one skillet supper that’s ready in a flash!
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.
A Quick and Colorful Dinner!
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.
How to Tell When Fish is Cooked
The halibut cooks quickly and stays moist thanks to the steamy environment created by the veggies as they cook. Halibut is also a thick piece of fish and doesn’t dry out as quickly as thinner fillets.
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.
What to Serve with Halibut
Since the vegetables cook alongside the fish, this recipe is an all-in-one meal! This said, some crusty baguette or a scoop of rice would be very nice served alongside, as would a glass of white wine. Try sauvignon blanc or a chardonnay!
Try these other easy fish recipes!
- Grilled Fish Tacos with Strawberry Pineapple Salsa
- Sheet Pan Salmon with Broccoli and Miso Butter
- Sole Piccata
- Easy Grilled Salmon
- Foil-Baked Salmon with Leeks and Peppers
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