Roasted Halibut with Piquillo Peppers

Roasted Halibut with Piquillo Peppers

Serves 4

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.

  • 1 yellow onion, chopped
  • 1 yellow bell pepper, cored, seeded and 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
  • Salt and pepper, to taste
  • 1 tablespoon balsamic or white cava vinegar
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Preheat oven to 400°F. In a small bowl, toss together onions, bell peppers, 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 carbohydrate (2g dietary fiber, 6g sugar), 24g protein
Special Diets: 

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. See our Terms of Service.

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