Roasted Halibut with Piquillo Peppers
Serves 4
Time 30 min
Savory piquillo peppers, which are also ideal for stuffing, are grown in Northern Spain, where they're roasted and packed in jars. Roasted red peppers make a delicious substitute. This combination of onions, bell peppers and capers is an outstanding topping for any roasted fish. Serve over your favorite rice.
Special Diets:
Ingredients
- 1 yellow onion, chopped
- 1 yellow bell pepper, chopped
- 6 piquillo peppers, chopped
- 2 tablespoons brined capers, drained
- 4 (5- to 6-ounce) skin-on halibut fillets
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon fine sea salt
- 1 tablespoon balsamic or white cava vinegar
- 1/4 teaspoon ground black pepper
Method
Preheat the oven to 400°F.
In a small bowl, toss together onion, bell pepper, piquillo peppers and capers and set aside.
Arrange fillets, skin-side down, in a large baking dish or roasting pan.
Drizzle with oil and season with salt and pepper.
Top with pepper mixture and bake until cooked through, 15 to 20 minutes.
Transfer halibut to plates and spoon peppers and pan juices over fish.
Drizzle with vinegar and serve.
Nutritional Info:
Per serving: 230 calories (90 from fat), 10g total fat, 1.5g saturated fat, 75mg cholesterol, 780mg sodium, 11g carbohydrates (2g dietary fiber, 6g sugar), 24g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 yellow onion, chopped
- 1 yellow bell pepper, chopped
- 6 piquillo peppers, chopped
- 2 tablespoons brined capers, drained
- 4 (5- to 6-ounce) skin-on halibut fillets
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon fine sea salt
- 1 tablespoon balsamic or white cava vinegar
- 1/4 teaspoon ground black pepper