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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Halibut On A Bed Of Peppers

Date Added: January 04, 2014


3 Tablespoons Olive Oil 3 Tablespoons Extra-virgin olive oil up to 5
2 Unit Red Bell Peppers 2 Unit Red bell peppers cut lengthwise into thick slices
1 Unit Yellow Bell Pepper 1 Unit Yellow bell pepper (both cored seeded quot
1 Onion 1 Onion slivered
1 Tablespoon Balsamic Vinegar 1 Tablespoon Balsamic vinegar or red wine vinegar
1 Teaspoon Herbes De Provence 1 Teaspoon Herbes de Provence
1 Unit Salt 1 Unit Salt to taste (very little)
1 Unit Ground Pepper 1 Unit Ground Pepper to taste
3 Tablespoons Parsley 3 Tablespoons Chopped flat-leaf parsley
4 Unit Halibut 4 Unit Halibut steaks (1" thick, 8 oz ea)
2 Unit Lemons 2 Unit Lemons halved crosswise for garnish
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1. Herbes de Provence is an aromatic blend of dried herbs ~ thyme, rosemary, lavender and summer savory.

2. This mixture is readily available in specialty food shops and upscale supermarkets.

3. to make your own, mix together 1/2 ounce of each herb and store in an airtight jar in a cool, dark place.

4. The herbs marry well with most grilled or baked fish.

5. Preheat the oven to 400'F Heat 2 tablespoons oil in a large nonstick skillet over medium heat.

6. Add the peppers and onion; cook 10 minutes, stirring often.

7. Add vinegar and herbes de Provence and cook 15 minutes longer, stirring often.

8. Season with salt and pepper and 2 tablespoons parsley.

9. Spoon the vegetables over the bottom of a 9x9" baking dish.

10. Brush the fish with the remaining oil. Sprinkle both sides with salt and pepper then lay the fish in the baking dish over the vegetables.

11. Bake for 20 minutes. Garnish fish with remaining parsley and lemon halves.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Fish, Bell Pepper, Iodine, Vinegar, Onion, Olive Oil, Citric Acid allergies.
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