Recipe courtesy of Lynn Pineirp

Halibut Roasted with Fennel and Croutons

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  • Total: 32 min
  • Prep: 5 min
  • Cook: 27 min
  • Yield: 2 servings
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1 large fennel, sliced

1 1/2 tablespoons olive oil

2 anchovy fillets, minced

2 tablespoons fennel seed

1 cup cubed bread, 1/2-inch thick

Salt and pepper

2 (6 to 8-ounce) halibut fillets

Chopped fresh dill


  1. Preheat the oven 500 degrees.
  2. Toss fennel with 1 tablespoon olive oil, anchovies and 1 tablespoon of fennel seed. Roast on the top shelf for 8 to 10 minutes or until tender and softened.
  3. Toss the cubed bread with 1/2 tablespoon olive oil, salt and pepper, to taste. Remove baking dish from the oven. Set halibut on top of roasted fennel, top with croutons, drizzle with a little olive oil and bake for 8 to 12 minutes on the top shelf of the oven. Sprinkle with fennel seeds, dill and serve.

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