Roasted Halibut with Orange-Braised Fennel

Roasted Halibut with Orange-Braised Fennel

Serve with orzo or crusty bread to enjoy every drop of the flavorful sauce.

  • Yield: 4 servings (serving size: 1 fillet, 1 fennel slice, 1/4 cup orange sauce, and about 1 1/2 teaspoons fennel butter)


  • 4 none (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 none 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 none 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.

Nutritional Information

Amount per serving
  • Calories: 323none
  • 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

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Roasted Halibut with Orange-Braised Fennel Recipe