Introduction
This is one of those dishes that materialized when I set out to follow a recipe — this one from Diane Kochilas’s book The Glorious Foods of Greece — but ended up with something a little different. Call it creativity or call it sloth, but either way, this deviation bears repeating.
Ingredients
| 2 | Tbsp. extra-virgin olive oil |
| 1 | red onion, thinly sliced |
| 2 | roasted red peppers, thinly sliced (reserve any liquid) |
| ¾ | cup cherry or grape tomatoes, cut in half |
| 1½ | tsp. Spanish smoked paprika |
| 4 | halibut steaks or fillets |
| ~ | Salt to taste |
Steps
- In a cast-iron or ovenproof skillet, sauté onions in olive oil over medium-low heat for about 20 minutes, until they begin to soften and the edges turn golden.
- Preheat oven to 350 degrees.
- Add peppers, pepper juices, tomatoes, and paprika to pan with onions, and cook for 5 to 10 minutes, until the vegetables take on an almost jammy consistency.
- Place fish over pepper mixture, then place pan in oven and bake approximately 20 minutes (give or take 5 minutes, depending on the thickness of the fish), until the fish is no longer translucent and flakes easily with a fork.
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