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    Recipes » Main Course Recipes » Fish And Seafood Recipes

    Roasted Halibut with Fennel, Oranges and Olives

    Published: Jun 29, 2013 · Modified: Aug 6, 2020 by Marissa Stevens · 3 Comments

    Gluten FreeMediterraneanQuick MealsPescatarian

    This post may contain affiliate links.

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    A plate with Roasted Halibut on top of Fennel, Oranges and Olives.

    I'm tempted not to mention that I'm posting a recipe which requires turning on the oven when we're in the middle of a heat wave. Perhaps you'll think I've finally lost it.

    Roasted Halibut with Oranges and Olives

    As I write this, in Bend, OR it's 86° and rising outside. And with the rest of the Western US in mind, we have it easy. The town where I grew up, Redding, California, has a high today of 106°. And Death Valley, a high of 126° (low of 97°!).

    I could say that I had my Southern Hemisphere friends in mind. But the truth is that a fennel bulb is to blame.

    Fennel

    It came in our CSA share this week and, though I know that logic would lean toward Grilled Fennel or eating it raw, instead I started to crave this dish. It's a recipe I came across years ago while thumbing through a Williams Sonoma catalog. We've had it a dozen times. Tender halibut, or any firm white fish, perches atop a brothy medley of flavors: salt and brine from green and black olives, tangy sweet orange, the delicate licorice essence of fennel.

    Oranges

    If you've ever grilled fruit like peaches or pineapple, you know how much direct heat can deepen and intensify their flavor. Roasting does the same (if you haven't tried this Slow Roasted Salmon, you must!). And this combination melds into something greater than the sum of its parts, a cooperation of every flavor enhancing the others.

    Roasted Halibut w Oranges and Olives

    Have I convinced you yet that this really is a summer dish? What if I also told you that it comes together in about 30 minutes, including prep? So yes, you have to turn on the oven, but just long enough to enjoy an icy cold glass of Pinot Grigio on the patio while you wait.

    Roasted Halibut with Fennel, Oranges and Olives

    Marissa Stevens
    I've scaled the recipe for two, but you could easily double or even triple it.
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Main Course
    Servings 2 people
    Calories 510 kcal

    Ingredients
      

    • 3 tablespoons extra-virgin olive oil divided, plus more for finishing
    • 1 fennel bulb sliced as thin as you can (use a mandoline if you like)
    • 3 cloves garlic thinly sliced
    • ⅓ cup dry white wine
    • ¼ cup fresh orange juice
    • 1 orange ends removed and discarded, peel sliced off in 1-inch strips, flesh sliced in ¼-inch rounds (see photo in post)
    • Salt and freshly ground pepper to taste
    • 2 halibut fillets 6 ounces each.
    • ½ cup mixed green and black olives I used kalamata and picholine
    • 1 bay leaf

    Instructions
     

    • Preheat oven to 400°F.
    • Heat 1 tablespoon of olive oil in a large, oven proof roasting pan over medium-high heat.
    • Add fennel and garlic; cook and stir until softened, about 5 minutes. Add wine and boil for 1 minute. Add orange juice and peel, simmer 2 minutes. Season to taste with salt and pepper and remove from heat.
    • Season halibut with salt and pepper and place on fennel mixture. Drizzle fillets with remaining 2 tablespoons of olive oil. Arrange orange slices and olives on and around the fish. Tuck bay leaf into broth.
    • Transfer pan to preheated oven and roast until halibut is opaque throughout, 15 to 20 minutes, depending on thickness.
    • Remove and discard bay leaf. Spoon some of the cooking liquid over the fish and drizzle with olive oil.
    • Serve immediately.

    Nutrition

    Calories: 510kcalCarbohydrates: 23gProtein: 35gFat: 29gSaturated Fat: 4gCholesterol: 83mgSodium: 705mgPotassium: 1466mgFiber: 6gSugar: 9gVitamin A: 616IUVitamin C: 66mgCalcium: 129mgIron: 2mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.
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    1. Paula @ Vintage Kitchen Notes says

      July 01, 2013 at 7:29 pm

      haha, I looked at your first pic and immediately thought that it looks so darn good for me! And I hate fish, you´re right! I might even take a bite...mmmm... maybe not. But some pork tenderloin would be so nice on top of those sweet and salty ingredients. Such a lovely recipe Marissa!

      Reply
    2. Lorraine @ Not Quite Nigella says

      June 30, 2013 at 4:28 am

      Hehe I was just thinking to myself that I'm now constantly turning on the oven to get more warmth! 😀 And we are always on the same wavelength Marissa because I just bought two enormous fennel bulbs today!

      Reply
    3. OishiiTreats says

      June 30, 2013 at 4:06 am

      wow that is a perfectly cooked halibut, looks absolutely beautiful. Oregon is my home town and I can't believe the gorgeous weather everyone is getting, I just hope it doesn't go to long without some rain, cause OR is notorious for having droughts. Soak up some sun for me 🙂

      Reply

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