Ingredients

• 2 tablespoons chopped parsley
• 2 tablespoons chopped chives
• 2 tablespoons chopped chervil
• 2 tablespoons chopped tarragon
• 4 cloves chopped garlic
• 1 tablespoon chopped lemon zest
• 1/4 cup plus 2 tablespoons olive oil
• 1 1/2 cups fresh bread crumbs
• 4 (6-ounce) halibut fillets
• Salt and pepper
• 2 large red onions, thinly sliced
• 1/2 cup olive oil
• 6 cloves garlic, finely sliced
• Salt and freshly ground pepper
• 2 teaspoons each, finely chopped, fresh thyme, rosemary, parsley, combined in a bowl
• 1 large eggplant, sliced 1/2-inch thick
• 2 zucchini, sliced 1/2-inch thick
• 2 red bell peppers, seeded and cut into eighths
• 2 yellow bell peppers, seeded and cut into eighths
• 5 plum tomatoes, cored and cut into 1-inch thick slices
• Fresh parsley, for garnish

Instructions

1. Brush each fillet with olive oil and season with salt and pepper, dredge, skin side down in the herb/bread mixture. Heat 2 tablespoons of the oil in a large saute pan until almost smoking. Add the fillets, crust-side down and saute until lightly golden brown, about 3 to 4 minutes. Reduce heat to medium, turn the fillets over and continue cooking until the fish is just cooked through, about 3 to 4 minutes more.
2. Preheat oven to 350 degrees F. In a medium casserole, make a layer of onions, drizzle with a few tablespoons of olive oil, season with salt and pepper and sprinkle with some of the herbs. Repeat with the remaining vegetables. Cover and bake in the oven for 1 to 1 1/2 hours, pressing down on the vegetables occasionally, until the vegetables are completely tender. Garnish with fresh parsley.