Halibut with Anchovy-Stuffed Olives, Red Peppers and Oregano

  • Preparation Time10 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
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.

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