Sheet Pan Baked Halibut with Potatoes and Fennel

Simple sheet pan dinner of succulent halibut with fennel and potatoes.

5 from 1 vote

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Prep Time: 15

Cook Time: 35

Total Time: 50

Nutrition

Calories: 700kcal

Author: Max Cozzi

Servings: 2

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 tablespoon tarragon or dill (roughly chopped)
3 tablespoon grapeseed oil (or any neutral oil)
1 tablespoon 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

For a crispier top, turn on the oven broiler for the last 2-3 minutes of cooking, but keep an eye on it so it doesn't burn.

Course: dinner

Cuisine: American, pacific northwest

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