Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Extra-virgin olive oil
2 Red bell peppers
1 Yellow bell pepper
-(both cored, seeded, and
-cut lengthwise into 1/2"
-strips
1 md Onion, slivered
1 tb Balsamic vinegar
1 ts Herbes de Provence
Salt to taste
Freshly ground black pepper,
-to taste
3 tb Chopped flat-leaf parsley
4 Halibut steaks (1" thick,
-8 oz ea)
2 Lemons, halved crosswise
-for garnish

Herbes de Provence is an aromatic blend of dried herbs ~ thyme,
rosemary, lavender and summer savory. This mixture is readily
available in specialty food shops and upscale supermarkets. to make
your own, mix together 1/2 ounce of each herb and store in an
airtight jar in a cool, dark place. The herbs marry well with most
grilled or baked fish.

1. Preheat the oven to 400'F. Heat 2 tablespoons oil in a large
nonstick skillet over medium heat. Add the peppers and onion; cook 10
minutes, stirring often.

2. Add vinegar and herbes de Provence and cook 15 minutes longer,
stirring often. Season with salt and pepper and 2 tablespoons
parsley. Spoon the vegetables over the bottom of a 9x9" baking dish.

3. Brush the fish with the remaining oil. Sprinkle both sides with
salt and pepper then lay the fish in the baking dish over the
vegetables. Bake for 20 minutes.

4. Garnish fish with remaining parsley and lemon halves. Serve
immediately.

Per serving: 383 calories, 15 grams fat, 68 milligrams cholesterol.

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