Prep 15 mins
Cook 45 mins
You would expect that with fresh fennel, fennel seeds, and Pernod this would be very anise-y. Quite the opposite. There is a delicate and subtle fennel flavor, but it definitely is not overpowering. From Good Housekeeping April 2007.
- 1 large leek
- 453.59 g yukon gold potato, unpeeled and thinly sliced
- 1 medium fennel bulbs, cored and thinly sliced or 4 stalk celery, thinly sliced
- 14.79 ml olive oil
- 4.92 ml olive oil
- salt and black pepper (to taste)
- 680.38 g halibut, cut into 4 pieces
- 29.58 ml Pernod (anisette liquor) or 29.58 ml white wine
- 4.92 ml fennel seed, slightly crushed
- 1 lemon, thinly sliced
- fennel leaves (optional)
- Preheat oven to 425°F.
- Cut off roots and trim dark green top from leek. Discard any tough outer leaves.
- Thinly slice leek.
- Rinse thoroughly in a bowl of cold water; swish to remove any sand. Transfer with hands to a colander and drain well.
- Spray 13"x9" glass baking dish with nonstick cooking spray.
- Add leek, potatoes, fennel, fennel seed, 1 tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper to the baking dish.
- Toss to coat and spread evenly.
- Roast vegetables 35 minutes or until tender, stirring halfway through roasting.
- Remove baking dish from oven. Place halibut on vegetables, drizzle with liquor and 1 tsp oil.
- Sprinkle fennel seeds, 1/4 tsp salt, and 1/8 tsp pepper.
- Place lemon slices on halibut, return dish to oven and roast 10-12 minutes or just until halibut turns opaque in center.
- To serve, sprinkle with fennel fronds if using.
The fish is rich and all the flavors blend into supple earthy yum. I was very concerned as I hate anise and black licorice. This is excellent.