Roasted Halibut with Orange-Braised Fennel
More From Oxmoor House
Amount per serving
- Calories: 323
- Fat: 10.4g
- Saturated fat: 2.5g
- Protein: 36.7g
- Carbohydrate: 15.7g
- Cholesterol: 62mg
- Iron: 2.1mg
- Sodium: 586mg
- Calories from fat: 29%
- Fiber: 2.0g
- Calcium: 119mg
- 4 (6-ounce) halibut or other firm white fish fillets (about 1 inch thick)
- 1 tablespoon olive oil, divided
- 3/4 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 large fennel bulb
- 1 cup orange juice
- 1/4 cup mirin (sweet rice wine)
- 1 tablespoon butter, softened
- 1/4 teaspoon lime juice
- 1/2 small garlic clove, finely chopped
- Preheat oven to 425°.
- Rub fillets with 1 1/2 teaspoons olive oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Rinse fennel thoroughly. Trim stalks to within 1 inch of bulb. Discard hard outside stalks; chop 1 tablespoon fennel fronds, and set aside. Reserve remaining fennel fronds for garnish, if desired. Cut out tough core from bottom of bulb. Starting at 1 side, cut bulb horizontally into 4 (1/2-inchthick) slices.
- Heat remaining 1 1/2 teaspoons oil in a large ovenproof skillet over medium-high heat. Add fennel slices, and cook 3 minutes on each side or until browned (slices may separate). Pour orange juice and mirin over fennel, and sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes (if fennel slices separate, arrange pieces in 4 circles). Place fillets on top of fennel slices; spoon orange juice mixture over fillets. Bake at 425° for 10 minutes or until fish flakes easily when tested with a fork.
- While fish cooks, combine chopped fennel fronds, butter, lime juice, and chopped garlic in a bowl; stir well.
- Using a spatula, gently lift fennel and fish out of pan, and place in wide, shallow bowls. Spoon pan juices over fish, and top with fennel butter.
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