Roasted Halibut With Fennel & Potatoes

Recipe by Chandra M
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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