Halibut with Anchovy-Stuffed Olives, Red Peppers and Oregano

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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4 halibut or sea bass fillets (about 5 ounces each)

Salt and freshly ground black pepper

1 tablespoon olive oil

1 cup diced roasted red peppers

1/3 cup anchovy or jalapeno stuffed olives, halved crosswise

1/4 cup vermouth or dry white wine

3 cloves garlic, minced

1 teaspoon dried oregano

1/4 cup freshly chopped basil leaves


  1. Season both sides of fish fillets with salt and black pepper. Heat oil in a large skillet over medium-high heat. Add halibut and cook 2 minutes per side, until golden brown.
  2. In a medium bowl, combine red peppers, olives, vermouth, garlic, and oregano. Add mixture to pan and bring to a simmer. Cook 2 minutes, until fish is fork-tender. Remove from heat, transfer to a serving platter and top with basil.
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