Categories: Seafood 
      Yield: 4 servings 
  
      3 tb Extra-virgin olive oil 
      2    Red bell peppers 
      1    Yellow bell pepper 
           -(both cored, seeded, and 
           -cut lengthwise into 1/2" 
           -strips 
      1 md Onion, slivered 
      1 tb Balsamic vinegar 
      1 t  Herbes de Provence 
           Salt to taste 
           Freshly ground black pepper, 
           -to taste 
      3 tb Chopped flat-leaf parsley 
      4    Halibut steaks (1" thick, 
           -8 oz ea) 
      2    Lemons, halved crosswise 
           -for garnish 
  
  Herbes de Provence is an aromatic blend of dried herbs - thyme, 
  rosemary, lavender and summer savory. This mixture is readily 
  available in specialty food shops and upscale supermarkets. to make 
  your own, mix together 1/2 ounce of each herb and store in an 
  airtight jar in a cool, dark place. The herbs marry well with most 
  grilled or baked fish. 
   
  1. Preheat the oven to 400'F. Heat 2 tablespoons oil in a large 
  nonstick skillet over medium heat. Add the peppers and onion; cook 10 
  minutes, stirring often. 
   
  2. Add vinegar and herbes de Provence and cook 15 minutes longer, 
  stirring often. Season with salt and pepper and 2 tablespoons 
  parsley. Spoon the vegetables over the bottom of a 9x9" baking dish. 
   
  3. Brush the fish with the remaining oil. Sprinkle both sides with 
  salt and pepper then lay the fish in the baking dish over the 
  vegetables. Bake for 20 minutes. 
   
  4. Garnish fish with remaining parsley and lemon halves. Serve 
  immediately. 
   
  Per serving: 383 calories, 15 grams fat, 68 milligrams cholesterol.