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1
Heat the oven to 225 degrees F.
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2
Cut the tomatoes in half and squeeze out the seeds.
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3
Place tomatoes in a medium-size bowl, drizzle tomatoes with oil and season with salt and pepper.
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4
Place tomatoes, cut-side down on a parchment-lined baking sheet.
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5
Place baking sheet in oven and roast for 2 to 3 hours or until the tomatoes are very soft and slightly dry.
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6
Remove from the oven and set aside.
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7
: The roasted tomatoes may be stored in a sealed container in the refrigerator for up to 2 weeks.
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8
In a large saucepan over medium heat, add the oil, onions, fennel, carrots and garlic.
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9
Cook, stirring often, until the vegetables are soft but not colored, about 10 to 15 minutes.
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10
Add the orange juice, wine and saffron.
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11
Bring to boil, reduce to a simmer and simmer until liquid is reduced by half, about 3 to 5 minutes.
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12
Add the roasted tomatoes, fish stock, salt and pepper.
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13
Bring to boil, reduce to a simmer and simmer until liquid is reduced by half, about 15 to 20 minutes.
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14
Strain sauce through a fine mesh strainer, taste and adjust seasoning.
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15
Keep warm.
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16
Heat the oven to 450 degrees F.
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17
To make the crust, place salt, pepper, parsley, fennel seed and bread in a blender or food processor and blend until fine crumbs are formed.
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18
Place the fennel coating on a plate.
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19
Press the halibut fillets firmly into the coating so they are covered evenly.
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20
Turn to coat both sides.
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21
Place the halibut fillets on a large ovenproof saute pan or baking sheet.
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22
Place fish in oven and roast for 8 to 10 minutes, or until the crust is crisp and the fish is just cooked through.
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23
Divide tomato broth among 4 warm bowls.
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24
Place halibut in the center of the bowl and garnish with fennel fronds.
