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Halibut with anchovy-stuffed olives, red peppers and oregano recipe

Halibut with anchovy-stuffed olives, red peppers and oregano recipe

By Michele Negri
10’ Prep time
10’ Cook time
20’ Total time
208 Calories
4 Serving
Michele Negri 0 Followers

Step by Step

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Step 1

Season both sides of fish fillets with salt and black pepper. Heat oil in a large skillet over medium-high heat. Add halibut and cook 2 minutes per side, until golden brown.
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Step 2

In a medium bowl, combine red peppers, olives, vermouth, garlic, and oregano. Add mixture to pan and bring to a simmer. Cook 2 minutes, until fish is fork-tender. Remove from heat, transfer to a serving platter and top with basil.

Ingredient

  • Olive oil
    Olive oil
  • Dried oregano
    Dried oregano
  • Garlic
    Garlic
  • Or sea bass fillets (about 5 ounces each)
    Or sea bass fillets (about 5 ounces each)
  • Diced roasted red peppers
    Diced roasted red peppers
  • Freshly chopped basil leaves
    Freshly chopped basil leaves
  • Vermouth or dry white wine
    Vermouth or dry white wine
  • Anchovy or jalapeno stuffed olives
    Anchovy or jalapeno stuffed olives
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