Halibut with Anchovy-Stuffed Olives, Red Peppers and Oregano
10
10
4
Easy
- 4 halibut or sea bass fillets (about 150g each)
- Salt and freshly ground black pepper
- 15 ml olive oil
- 100g diced roasted red peppers
- 50g anchovy or jalapeno stuffed olives, halved crosswise
- 60 ml vermouth or dry white wine
- 5g garlic, minced
- 1 tsp. dried oregano
- 20g freshly chopped basil leaves
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.
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.
