Roasted Halibut with Fennel and Potatoes

Roasted Halibut with Fennel and Potatoes
James Baigrie
Provided by:
total prep
Popular brands of anise-flavored liqueur include Pernod and Ricard. A jigger of these spirits subtly enhances the natural licorice flavor found in fennel.

Recipe courtesy of Good Housekeeping Light & Healthy Cooking: 250 Delicious, Satisfying, Guilt-Free Recipes by The Editors of Good Housekeeping/Hearst, 2012.

Ingredients

  • 1 large leek
  • 1 pound yukon gold potatoes, unpeeled and thinly sliced
  • 1 medium bulb fennel, cored and thinly sliced, or 4 stalks celery, thinly sliced
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 3/4 teaspoon salt
  • 3/8 teaspoon ground black pepper
  • 4 pieces skinless halibut fillet (6 ounces each)
  • 2 tablespoons anise-flavored liqueur or white wine
  • 1 teaspoon fennel seeds
  • 1 lemon, thinly sliced
  • Fennel fronds (optional)

Directions

  • Cut off roots and trim dark-green top from leek. Discard any tough outer leaves. Thinly slice leek. Rinse leek thoroughly in bowl of cold water; swish to remove any sand. With hands, transfer leek to colander, leaving sand in bottom of bowl. Drain well.
  • Preheat oven to 425°F. Spray 13" by 9" glass baking dish with nonstick cooking spray. To baking dish, add leek, potatoes, fennel, 1 table¬spoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to coat, then spread evenly. Roast vegetables 35 minutes or until tender, stirring once halfway through roasting.
  • Remove baking dish from oven. Place halibut on vegetables; drizzle with liqueur and remain¬ing 1 teaspoon oil. Sprinkle with fennel seeds, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Place lemon slices on halibut; return dish to oven and roast 10 to 12 minutes or just until halibut turns opaque in center. To serve, sprinkle with fennel fronds, if using.

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