Halibut with Peppers (Mero a la Bilbaina)
Recipe type: Seafood
Serves: 6
  • 6 slices halibut; thick slices (or other white fish); about 1 1/2 pounds
  • 1 large onion; chopped
  • 3 large cloves garlic; minced
  • 3 large red peppers; seeded and minced
  • 1/2 large lemon - juice only
  • 1 bay leaf
  • 5 Tablespoons olive oil
  • salt and pepper, to taste
  1. Heat olive oil in frying pan. Brown onion and garlic. Fry peppers until mixture reduces to a pulp. Sprinkle fish slices with salt, put in baking dish greased with olive oil. Pour lemon juice and a thin stream of olive oil over fish and bake in preheated 325 degree oven, basting occasionally.
  2. When pepper-onion-garlic mixture has reduced to a pulp, add a little of the juice from the baking fish, season with salt and pepper, add bay leaf, and continue cooking the puree another 5 minutes. Pass it through a sieve, cover the fish with the puree, and continue baking until fish is done (a total of 20 to 30 minutes).
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman

Comments: You can increase the quantity of the puree by the addition of fish stock if you choose.
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