3tablespoonsextra-virgin olive oildivided, plus more for finishing
1fennel bulbsliced as thin as you can (use a mandoline if you like)
1/3cupdry white wine
1/4cupfresh orange juice
1orangeends 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 pepperto taste
2halibut fillets6 ounces each.
1/2cupmixed green and black olivesI used kalamata and picholine
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.
Pinch and Swirl | Roasted Halibut with Fennel, Oranges and Olives | https://pinchandswirl.com/roasted-halibut-with-fennel-oranges-and-olives/