Roasted Halibut with Orange-Braised Fennel |
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Prep Time: 20 Minutes Cook Time: 33 Minutes |
Ready In: 53 Minutes Servings: 4 |
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Serve with orzo or crusty bread to enjoy every drop of the flavorful sauce. Ingredients:
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 |
Directions:
1. Preheat oven to 425°.
2. Rub fillets with 1 1/2 teaspoons olive oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. 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.
4. 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.
5. While fish cooks, combine chopped fennel fronds, butter, lime juice, and chopped garlic in a bowl; stir well.
6. 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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