Recipe courtesy of El Dorado Kitchen

Herb Roasted Alaskan Halibut with Fennel Confit, Nicoise Olives, Sweet Peppers and Yukon Gold Potatoes

  • Level: Intermediate
  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 4 servings
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2 pounds Alaskan halibut fillet

Salt and freshly ground black pepper

2 tablespoons olive oil

2 tablespoons butter

5 sprigs fresh thyme

2 garlic cloves


1 tablespoon butter

1 cup fish fume

1 cup cooked diced Yukon gold potato

1 bulb fennel, small dice, cooked soft

1 heirloom tomato, small dice (recommended: Brandywine)

1-ounce nicoise olives

1 sprig basil, leaves chopped

Salt and freshly ground black pepper

Dash sherry vinegar

5 red peppers, roasted, peeled and diced

1 tablespoon parsley oil

3 scallions, julienne


  1. Halibut: Season the halibut with salt and pepper. In a medium saute pan over high heat add the oil. Once heated, add the fish and sear until golden brown. Add butter, thyme, and garlic and baste. Set aside.
  2. Ragout: In a small saucepot combine the butter, fish fume, diced potatoes and simmer over medium heat. Add fennel, tomatoes, olives and basil. Season with salt and pepper, to taste, and add a dash of sherry vinegar. Add the roasted peppers and gently warm. Adjust seasoning, if necessary.
  3. To Plate: In a large bowl place the olive ragout and garnish with the roasted peppers and parsley oil. Place the halibut on top and finish with the scallion.
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