Roasted Halibut with Citrus and Caramelized Fennel
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings20
minutes30
minutesI love this dish. We eat fish once or twice a week and this recipe is a family favorite. It is light and delicious and tastes like spring. Fennel is a favorite ingredient and when you caramelize it all the sweetness comes out and the flavor is really enhanced. Make sure you get fresh fish. halibut is my kids favorite fish as they love the flakiness without many bones. This recipe comes from a favorite California winery, Robert Sinskey Vineyards. If you find yourself in Napa county, you should go visit this winery because it is beautiful and the wine and food experience is spectacular. I would also recommend the cookbooks.
Ingredients
1 Meyer lemon
Kosher salt
Freshly ground black pepper
Extra virgin olive oil
1 1/2 lbs thick halibut filet
2 lg fennel bulbs, trimmed and cut in half lengthwise then each half cut into 4 wedges
Fennel fonds for garnish
Directions
- Preheat oven to 425.
- Zest the lemon and set aside in a small bowl. Juice the lemon, set juice aside.
- Add 1 Tablespoon juice to the zest and season well with salt and pepper. Let sit for 10 minutes then whisk in 1 Tablespoon olive oil. Set aside.
- Season halibut with salt and pepper on both sides. Let sit on a plate for 10 minutes.
- In a lg saute pan over medium high heat, add the olive oil to coat bottom of the pan. Add the fennel.
- Cook until fennel starts to turn golden. Turning it as it browns. Season with salt and pepper and place in oven. Roast until fennel is caramelized and tender, about 25 minutes.
- Heat another saute pan over high heat. Add the olive oil and swirl around so that it coats the bottom of the pan. Add the halibut, sear until golden about 3-4 minutes then carefully turn it over using a fish spatula.
- Sear for another 2 minutes then place in oven for 5 minutes until cooked through.
- Remove the fennel and add to a serving plate. Place halibut on top of the fennel. Spoon sauce over the fish and fennel. Garnish with fennel fonds.
