Recipe courtesy of Lynn Pineirp
Halibut Roasted with Fennel and Croutons
- Total: 32 min
- Prep: 5 min
- Cook: 27 min
- Yield: 2 servings
- Total: 32 min
- Prep: 5 min
- Cook: 27 min
- Yield: 2 servings
Ingredients
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
Directions
- Preheat the oven 500 degrees.
- 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.
- 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.
