2 tbsp olive oil
1 red onion, finely chopped
1 - 2 clove garlic, crushed
bag of Sweet Ramiro Peppers
bag of Sweet Baby Orange Peppers
bag of Yellow Ramiro Peppers
700 g jar passata
salt and freshly ground black pepper
4 halibut fillets (approximately 125 g each)
2 tbsp plain flour (All purpose)
20 g pack chives, finely chopped
1 red onion, finely chopped
1 - 2 clove garlic, crushed
bag of Sweet Ramiro Peppers
bag of Sweet Baby Orange Peppers
bag of Yellow Ramiro Peppers
700 g jar passata
salt and freshly ground black pepper
4 halibut fillets (approximately 125 g each)
2 tbsp plain flour (All purpose)
20 g pack chives, finely chopped
method
1. Heat 1 tbsp olive oil in a saucepan.
2. Add the red onion and garlic, and cook for 2 - 3 minutes.
3. Remove the stalks, deseed and cut the peppers into rings or chunks, and add to the saucepan with the passata.
4. Bring to the boil then reduce the heat and simmer gently, stirring occasionally, for approximately 20 minutes until the peppers are soft and the sauce has reduced and thickened.
5. Meanwhile, heat the remaining oil in a frying pan.
6. Coat the halibut fillets lightly in flour and pan-fry in 1 tbsp olive oil for 3 - 4 minutes each side until cooked through.
7. Serve a halibut fillet on a mound of peperonata and sprinkle with freshly chopped chives.
2. Add the red onion and garlic, and cook for 2 - 3 minutes.
3. Remove the stalks, deseed and cut the peppers into rings or chunks, and add to the saucepan with the passata.
4. Bring to the boil then reduce the heat and simmer gently, stirring occasionally, for approximately 20 minutes until the peppers are soft and the sauce has reduced and thickened.
5. Meanwhile, heat the remaining oil in a frying pan.
6. Coat the halibut fillets lightly in flour and pan-fry in 1 tbsp olive oil for 3 - 4 minutes each side until cooked through.
7. Serve a halibut fillet on a mound of peperonata and sprinkle with freshly chopped chives.
serving amount
serves 4
rate this recipe
7.3
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