- 2 tbsp Olive Oil
- 4 - 6oz Halibut Fillets
- 2 Bell Peppers
- 1 Small Onion, sliced
- ½ cup Cherry Tomatoes
- 3 tsp Minced Garlic
- 1 tbsp Parsley
- ¼ cup Chicken Stock
- ¼ cup White Wine
- - Salt & Pepper to Taste
Method of Preparation
Pat fish dry, season with salt & pepper. Add oil to a pan on medium heat.
Sear fish on each side for 4 minutes; remove and set aside.
Add peppers and onions to pan and cook for 3-4 minutes.
Add garlic, salt/pepper and tomatoes to pan. Cook until fragrant.
Add wine and chicken stock to deglaze the pan.
Place fish back into the pan and cook until tender. Garnish with parsley.