Roasted Halibut With Fennel & Potatoes |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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. Ingredients:
1 large leek |
1 lb yukon gold potato, unpeeled and thinly sliced |
1 medium fennel bulbs, cored and thinly sliced or 4 stalks celery, thinly sliced |
1 tablespoon olive oil |
1 teaspoon olive oil |
salt and black pepper (to taste) |
1 1/2 lbs halibut, cut into 4 pieces |
2 tablespoons pernod (anisette liquor) or 2 tablespoons white wine |
1 teaspoon fennel seed, slightly crushed |
1 lemon, thinly sliced |
fennel leaves (optional) |
Directions:
1. Preheat oven to 425°F.
2. Cut off roots and trim dark green top from leek. Discard any tough outer leaves.
3. Thinly slice leek.
4. Rinse thoroughly in a bowl of cold water; swish to remove any sand. Transfer with hands to a colander and drain well.
5. Spray 13 x9 glass baking dish with nonstick cooking spray.
6. Add leek, potatoes, fennel, fennel seed, 1 tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper to the baking dish.
7. Toss to coat and spread evenly.
8. Roast vegetables 35 minutes or until tender, stirring halfway through roasting.
9. Remove baking dish from oven. Place halibut on vegetables, drizzle with liquor and 1 tsp oil.
10. Sprinkle fennel seeds, 1/4 tsp salt, and 1/8 tsp pepper.
11. Place lemon slices on halibut, return dish to oven and roast 10-12 minutes or just until halibut turns opaque in center.
12. To serve, sprinkle with fennel fronds if using.
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