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Halibut With Bell Peppers
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The ingredients for this recipe call for herbs de Provence, which you can prepare yourself by combining 1/2 tsp. each of thyme, rosemary, lavender and summer savory.

Serves: 4

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3 tbsp. extra-virgin olive oil
2 red bell peppers, cut in 2 inch strips
1 yellow bell pepper, cut in 2 inch strips
1 medium onion, sliced thin
1 tbsp. balsamic vinegar
1 tsp. herbes de Provence
Salt and pepper, to taste (fresh ground pepper is best)
3 tbsp. chopped flat-leaf parsley
4 halibut steaks (1-inch cut, 1/2 lb. each)
2 lemons, cut in half for garnish


  1. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the peppers and onion and saute 10 minutes, stirring often.
  2. Add balsamic vinegar and herbes de Provence and cook additional 15 minutes, stirring often. Season with salt and pepper, sprinkle 2 tablespoons parsley and transfer pepper and onion mixture to a 9x9 inch baking dish.
  3. Brush fish with the remaining oil. Season both sides with salt and pepper then lay the fish over the peppers and onions. Bake for 20 minutes at 400 F.
  4. Serve garnished with remaining parsley and a lemon half.

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