Halibut with Vegetable Confetti
Bright, colorful, and bursting with fresh flavors, this Halibut with Vegetable Confetti is a show-stopping yet effortless dinner that's ready in just 35 minutes! Perfectly golden halibut fillets are seared and then paired with a vibrant medley of diced red and yellow bell peppers, zucchini, carrots, and a hint of garlic. This dish is elevated with a fresh splash of lemon juice and fragrant parsley, all brought together in a light, savory broth that keeps the fish moist and tender. Baked to perfection in one skillet, it's an easy, wholesome meal that's not only healthy but also packed with restaurant-quality flavor. Serve it as a light, elegant dinner or impress your guests with this colorful seafood masterpiece! Perfect for fans of quick weeknight meals, low-carb recipes, and flavorful seafood dishes.
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) Halibut fillets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 large (diced small) Red bell pepper
- 1 large (diced small) Yellow bell pepper
- 1 medium (diced small) Zucchini
- 1 large (finely diced) Carrot
- 2 cloves (finely minced) Garlic
- 2 tablespoons (chopped) Fresh parsley
- 2 tablespoons Fresh lemon juice
- 0.25 cup Chicken or vegetable stock
Instructions
Preheat your oven to 400°F (200°C).
Pat the halibut fillets dry with paper towels, then season both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
Sear the halibut fillets for 2-3 minutes on each side until golden brown. Remove the fillets from the skillet and set them aside.
In the same skillet, add the remaining 2 tablespoons of olive oil over medium heat.
Add the diced red bell pepper, yellow bell pepper, zucchini, and carrot to the skillet. Sauté for 5 minutes until the vegetables begin to soften.
Stir in the minced garlic and sauté for an additional 1 minute until fragrant.
Add the chicken or vegetable stock to the skillet, scraping the bottom to deglaze any browned bits.
Stir in the chopped parsley and fresh lemon juice. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the halibut fillets back into the skillet on top of the vegetable mixture.
Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the halibut is cooked through and flakes easily with a fork.
Carefully remove the skillet from the oven and serve the halibut fillets with the sautéed vegetables spooned on top. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
1876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 4907 mg | 213% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 22.4 g | ||
| Protein | 252.7 g | 505% | |
| Vitamin D | 102.1 mcg | 510% | |
| Calcium | 160 mg | 12% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 5854 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
