If you are new to fennel or trying to step up your seafood game, I would highly suggest giving roasted halibut with fennel and potatoes a try. The anise flavors of the tarragon and roasted fennel are arguably my favorite pairing with this firm and succulent fish.
Roasting the fennel before hand will leave only a hint of it’s licorice flavor left, but will transform this veggie into a buttery-sweet seasoning. The tarragon adds a nice freshness to the anise notes but feel free to substitute with any herbs you have on hand, like dill or even basil.
If you can’t find halibut near you, this recipe will work with pretty much any white fish, such as cod or sole. Just make sure to adjust the cooking time based on the thickness of the filet.
Skip the potatoes if you want, although I wouldn’t dare. It comes together on one sheet pan and goes great with a fresh green salad. Keep this recipe simple and easy, high quality seafood will speak for itself.
Roasted Halibut with Fennel and Potatoes
Ingredients
- 1 lb halibut fillets, (cut in individual servings)
- 3 small Yukon gold potatoes, (peeled and cut into eighths)
- 1 large bulb fennel, (halved and sliced into half moons)
- 2 cloves garlic, (minced)
- 2 tbsp tarragon or dill, (roughly chopped)
- 3 tbsp grapeseed oil, (or any neutral oil)
- 1 tbsp butter, (per filet)
- salt and cracked pepper, (to taste)
- dijon mustard, mayo, and lemon, (for serving)
Instructions
- Preheat oven to 425° and while waiting, toss the potatoes with the oil and a good pinch of salt and arrange on half of a sheet pan. Then, repeat with the sliced fennel and arrange on the other half of the pan.
- Once the oven is preheated, roast the potatoes and fennel for about 25 minutes or until the fennel just begins to brown.
- After that, remove the pan from the oven and top the halibut filets with a good pinch of salt, garlic, and cracked pepper. Then arrange the halibut filets under the roasted fennel on the sheet pan and top with a good pat of butter. This will help the fennel flavor drip and bake into the fish.
- Then, place the sheet pan back into the oven for another 15-20 minutes or until the fish is opaque all the way through. Be careful not to over cook, halibut can dry out very quickly.
- Remove the pan from the oven and serve with a sprinkle of freshly cut tarragon, lemon wedges, and mayo.
Notes
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