Pan Roasted Halibut Piperade Recipe

Prepare vegetables

Dice the tomatoes, onions, bell peppers and thinly slice the fennel. Mince the garlic and chop the fennel fronds. Pat all vegetables dry on paper towel if they seem wet — this helps achieve good color when sweating.

Sweat aromatics

Heat 2 tablespoons olive oil in a wide sauté pan over medium heat. Add the diced onion and a pinch of salt and cook, stirring occasionally, until translucent and beginning to soften, about 4–5 minutes.

Add fennel and peppers

Add the sliced fennel and diced red and green bell peppers to the pan. Cook, stirring occasionally, until softened and slightly caramelized at the edges, about 6–8 minutes.

Build the sauce

Push the vegetables to the sides and add the remaining 1 tablespoon olive oil to the center of the pan. Add the minced garlic and cook 30–45 seconds until fragrant, then stir everything together. Add the tomato paste and stir to coat the vegetables, cooking 1 minute to remove raw paste flavor.

Deglaze and simmer

Pour in the white wine (or stock) to deglaze the pan, scraping up any browned bits. Add the diced tomatoes, piment d'Espelette, fresh thyme, sugar (if using), salt and pepper. Bring to a gentle simmer, reduce heat to low, and cook uncovered, stirring occasionally, until the sauce thickens slightly and flavors meld, 12–15 minutes. Taste and adjust seasoning with more salt, pepper, or a dash more piment d'Espelette.

Finish the piperade

Stir in 1 tablespoon lemon juice and chopped fennel fronds, then remove from heat. Keep warm while you cook the fish. The piperade should be chunky, bright and slightly saucy — if it seems too thick, stir in 1–2 tablespoons water or stock.

Bring fish to temperature and season

Pat halibut fillets dry with paper towels and let sit at room temperature for 10–15 minutes. Season both sides with the listed sea salt and freshly ground black pepper.

Sear the halibut

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add 2 tablespoons olive oil and swirl to coat. Gently place fillets in the pan, presentation side down first if skinless. Do not crowd — work in two batches if necessary. Sear without moving until a golden crust forms, about 3–4 minutes depending on thickness.

Finish in the pan

Flip the fillets carefully and add 1 tablespoon butter to the pan. Tilt the pan slightly and spoon the melted butter over the tops of the fillets (baste) for 1–2 minutes until the fish registers 125–130°F (52–54°C) for medium-rare to medium, or 135°F (57°C) for fully cooked. Total cook time will be about 6–8 minutes for 1-inch-thick fillets.

Rest the fish

Transfer the halibut to a warm plate and let rest 2–3 minutes. Resting allows carryover cooking and keeps the fish moist.

Spoon a generous bed of warm piperade onto each plate. Place a halibut fillet atop the piperade. Drizzle a teaspoon of extra-virgin olive oil around the plate, scatter reserved fennel fronds or microgreens over the fish, and finish with an additional pinch of piment d'Espelette if desired. Serve immediately.