Pan fried halibut with peperonata recipe
Pan fried Halibut with Peperonata recipe
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Recipe intro
This recipe for pan-fried halibut with peperonata is a delightful combination of flavors and textures. The tender and flaky halibut is seasoned to perfection and cooked to a golden brown, creating a deliciously crispy exterior. The peperonata, a colorful Italian dish made with roasted bell peppers, onions, and tomatoes, adds a burst of tangy sweetness that perfectly complements the mildness of the fish. This dish is quick and easy to prepare, making it a perfect choice for a weeknight dinner.Keywords: pan-fried, halibut, peperonata, crispy, Italian
Pan fried halibut with peperonata recipe details
Ingredients
2 tbsp | olive oil |
2 clove(s) | garlic, finely chopped |
1 medium | red onion, finely chopped |
1 large | sweet red pepper |
1 large | sweet yellow pepper |
1 large | sweet orange pepper |
1 jar(s) | passata, 700g approx. |
salt and fresh ground pepper to taste | |
4 | Halibut fillets, approx 125g each |
3 tbsp | flour |
chives, finely chopped |
Instructions
Heat 1 tbsp olive oil in a saucepan. Add the onion and garlic and fry off for 2-3 minutes.Remove the stalks from the peppers, deseed them and remove the cores. Cut into rings or strips and add to the pan with the passata.
Bring to a boil and then reduce the heat and simmer gently, with a little salt and pepper for about 20 minutes, stirring frequently, until the peppers are soft and the sauce has thickened and reduced.
Heat remaining oil in a frying pan. Coat the fillets lightly with flour, season and fry for 3-4 minutes each side until cooked through.
Divide the peperonata between 4 serving plates and top with a fillet of halibut. Serve immediately, with a sprinkling of chopped chives.
Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a
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