Baked Halibut
Mediterranean flavors meld into a light, fragrant broth as halibut bakes to tender perfection in this elegant yet simple one-pan dish. This recipe is written for two, but can easily be doubled.
Servings: 2 people
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
- 1/3 cup dry white wine
- 1/4 cup fresh orange juice
- 1 orange ends removed and discarded, peel sliced off in 1-inch strips, flesh sliced in 1/4-inch rounds (see photo in post)
- Salt and freshly ground pepper to taste
- 2 halibut fillets 6 ounces each.
- 1/2 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: 510kcal | Carbohydrates: 23g | Protein: 35g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 705mg | Potassium: 1466mg | Fiber: 6g | Sugar: 9g | Vitamin A: 616IU | Vitamin C: 66mg | Calcium: 129mg | Iron: 2mg
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