Get ready to elevate your dinner game with a dish that’s as impressive as it is easy to prepare: Roasted Halibut with Fennel Potatoes! This delightful American recipe combines the delicate flavors of halibut with the aromatic crunch of fennel and the heartiness of roasted potatoes, creating a meal that will leave your taste buds dancing. Perfect for a weeknight family dinner or an elegant gathering, this recipe takes just 40 minutes from prep to plate. Trust us, once you try this dish, it will become a staple in your culinary repertoire!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 halibut fillets
- 2 medium fennel bulbs, sliced
- 4 medium potatoes, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 lemon, sliced
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your halibut and vegetables cook evenly and thoroughly.
- Prepare the ingredients: Rinse the halibut fillets under cold water and pat them dry with paper towels. Season both sides of the fillets with salt and pepper to taste.
- Wash and peel the potatoes, then dice them into uniform pieces, about 1-inch in size. This will help them cook evenly. Set aside.
- Trim the fennel bulbs by cutting off the tops and the root end. Slice the bulbs into thin wedges, about 1/4-inch thick. This will help them caramelize nicely in the oven.
- In a large mixing bowl, combine the diced potatoes and sliced fennel. Drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Toss everything together until the vegetables are well coated with oil and seasoning.
- Spread the potato and fennel mixture evenly on a large baking sheet, ensuring they are in a single layer for even roasting.
- Place the baking sheet in the preheated oven and roast the potatoes and fennel for about 15 minutes, stirring halfway through to promote even cooking.
- After 15 minutes, remove the baking sheet from the oven. Create space in the center of the baking sheet and place the seasoned halibut fillets on top of the roasted vegetables. Lay lemon slices over the halibut for added flavor.
- Return the baking sheet to the oven and continue roasting for an additional 10-12 minutes, or until the halibut is opaque and flakes easily with a fork, and the potatoes are tender and golden brown.
- Once cooked, remove the baking sheet from the oven. Let it rest for a couple of minutes before serving.
- To serve, divide the roasted halibut and vegetables among four plates. Garnish with additional lemon slices if desired. Enjoy your delicious roasted halibut with fennel potatoes!
Tips
- Choose Fresh Ingredients: For the best flavor, select the freshest halibut fillets and vibrant fennel bulbs. Fresh ingredients make all the difference in this simple dish.
- Uniform Cuts: Make sure to dice the potatoes and slice the fennel into uniform sizes. This ensures even cooking and that every bite is perfectly tender.
- Don’t Rush the Roasting: Allow the potatoes and fennel to roast for the full 15 minutes before adding the halibut. This step caramelizes the vegetables, enhancing their natural sweetness.
- Check for Doneness: Halibut is perfectly cooked when it turns opaque and flakes easily with a fork. Keep an eye on it during the last few minutes to avoid overcooking.
- Garnish for Flair: A few extra lemon slices on top when serving not only adds a pop of color but also brightens the dish with a fresh citrus flavor.
- Pairing Suggestions: Serve this dish with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the flavors of the halibut and fennel.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 35g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 85mg
