Roasted Halibut and Peppers

Prep Time: 10 minutes                             Baking Time: 25 minutes
Number of Servings:   4

Ingredients:

Glaze:
2 cloves of garlic, minced
1 teaspoon (5 mL)  Dijon mustard
1 tablespoon (15 mL) white wine or white balsamic vinegar
1 teaspoon (5 mL) honey
3 tablespoons (45 mL)  olive oil
Kosher salt; freshly ground pepper

4 or 5 peppers – combination of red, yellow, and orange peppers, julienne sliced
1 teaspoon (5 mL) chopped fresh thyme
1 teaspoon (5 mL) chopped fresh flat-leaf parsley
2 tablespoons (30 mL) olive oil

Kosher salt; Freshly ground pepper

500-600 grams (about 1 pound) fresh halibut, cut into 4 serving pieces

 Method:

1.  Preheat oven to 375⁰ F (190⁰C).   Take halibut out of the refrigerator for about 1/2 hour just to take the chill off.
2.  Make the glaze:  In a small bowl, whisk together the garlic, mustard, vinegar, and honey.   As you whisk, slowly drizzle in the olive oil. Add a few grinds of salt and pepper.   Taste, and adjust the seasonings.  This should taste like a salad vinaigrette.
3.  When oven is hot, preheat a baking pan in the oven for 4-5 minutes.
4.  While pan is pre-heating, place sliced peppers and the herbs in a bowl and toss with the 2 tablespoons of olive oil.
5.  Take the hot pan out of the oven and pour peppers onto the hot pan;   Lightly sprinkle with salt and pepper.
6.  Place the pieces of halibut on top of the pepper slices;  Lightly sprinkle the halibut with salt and pepper.
7.  Evenly spread the glaze over the tops of each piece of halibut.
8.  Bake for 15-20 minutes (depending upon the thickness of the halibut).
9.  Garnish each halibut serving with additional herbs.