BAKED HALIBUT ON A PIPERADE BED
Halibut is a flat fish and a member of the flounder family. It bakes up beautifully atop a velvety sauté of colorful bell peppers, which is loosely based on what is called piperade in the Basque region of France. Moisten the peppers with a drizzle of white wine or chicken broth if the pan becomes too dry during cooking.
1 tablespoon unsalted butter
5 tablespoons extra-virgin olive oil
2 red bell peppers, cored, seeded, and cut into 1/4-inch strips
2 yellow bell peppers, cored, seeded, and cut into 1/4-inch strips
1 red onion, halved lengthwise and slivered
1/2 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
1 tablespoon finely minced garlic
6 tablespoons chopped flat-leaf parsley
1/4 cup chopped fresh basil leaves
Juice of 1 lemon
4 halibut steaks (each 8 ounces), about 1-inch thick
2 lemons, halved, for serving
1. Melt the butter with 4 tablespoons of the oil in a heavy saucepan over low heat. Add the bell peppers and onion. Cook, stirring occasionally, until completely soft, about 30 minutes, seasoning with the thyme, salt, and pepper.
2. Add the garlic, 4 tablespoons of the parsley, and the basil, and cook for 5 minutes more. Spoon the peppers into a 9x13x2-inch baking dish.
3. Preheat the oven to 400°F.
4. Combine the lemon juice, the remaining tablespoon of oil, salt, and pepper. Marinate the halibut in the lemon juice mixture for 15 minutes. Arrange the fish atop the peppers and drizzle with the marinade. Bake the fish until it is opaque and flakes easily when tested with a fork, about 15 minutes. Sprinkle with the remaining 2 tablespoons of parsley and serve immediately with lemon halves.
4 portions
