Ingredients
24ozhalibut fillets,(4 fillets)
4tsplemon juice
1sprigrosemary leaves
2stemsthyme leaves
2stemsbasil leaves
2stemsoregano leaves
½cupPanko breadcrumbs
2tspolive oil,plus 2 tbsp
½mediumred onion,sliced
1bulb fennel,cored and sliced
1yellow bell pepper,seeded and sliced into strips
1orange bell pepper,seeded and sliced into strips
4Roma plum tomatoes,halved lengthwise and cut into strips
½cuppitted Kalamata olives
3tbspparsley,chopped, to garnish
1lemon,quartered, to garnish
Preparation
Preheat the oven to 425 degrees F. Place the halibut fillets on a large plate and season both sides with salt and pepper. Sprinkle each fillet with 1 teaspoon lemon juice.
Combine the herbs on a cutting board and coarsely chop. In a small bowl, combine the Panko, 2 teaspoons of the oil, and a pinch each of salt and pepper.
In a large, oven-proof skillet, heat the remaining 2 tablespoons of oil over medium heat. Add the onion and cook for 3 to 4 minutes, or until it begins to soften.
Add the fennel and bell pepper slices, and cook for 5 minutes. Add the tomatoes, olives, and the chopped herbs. Cook for 3 minutes. Salt and pepper to taste.
Place the fish fillets on top of the vegetables in the skillet. Sprinkle each fillet with 2 tablespoons of the Panko mixture.
Place the skillet in the oven and bake for 6 minutes. If the Panko is browning too quickly, place a piece of aluminum foil loosely on top of the fish.
Bake for another 6 to 9 minutes (12 to 15 minutes total) until the center of the fish is opaque when probed with a small knife. When checked with an instant-read thermometer, the temperature of the center of the fish should register a 135 degrees F.
Divide the vegetables between four plates and top each plate with a fish fillet. Sprinkle with parsley and serve with lemon wedges.
