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Ingredientes
- 3 Tbsp. Extra-virgin extra virgin olive oil
- 2 x Red bell peppers
- 1 x Yellow bell pepper (both cored, seeded, and cut lengthwise into 1/2" strips
- 1 med Onion, slivered
- 1 Tbsp. Balsamic vinegar
- 1 tsp Herbes de Provence Salt to taste Freshly grnd black pepper, to taste
- 3 Tbsp. Minced flat-leaf parsley
- 4 x Halibut steaks (1" thick, 8 ounce ea)
- 2 x Lemons, halved crosswise for garnish
Direcciones
- Herbes de Provence is an aromatic blend of dry herbs - thyme, rosemary, lavender and summer savory. This mix is readily available in specialty food shops and upscale supermarkets. to make your own, mix together 1/2 oz of each herb and store in an airtight jar in a cold, dark place. The herbs marry well with most grilled or possibly baked fish.
- 1. Preheat the oven to 400'F. Heat 2 Tbsp. oil in a large nonstick skillet over medium heat. Add in the peppers and onion; cook 10 min, stirring often.
- 2. Add in vinegar and herbes de Provence and cook 15 min longer, stirring often. Season with salt and pepper and 2 Tbsp. parsley. Spoon the vegetables over the bottom of a 9x9" baking dish.
- 3. 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. Bake for 20 min.
- 4. Garnish fish with remaining parsley and lemon halves. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 4 servings | |
| Calories 123 | |
| Calories from Fat 92 | 75% |
| Total Fat 10.36g | 13% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 180mg | 5% |
| Total Carbs 7.54g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.1g | 3% |
| Protein 1.02g | 2% |
