Halibut With Preserved Lemon Chutney Over Melted Fe

Name: Halibut With Preserved Lemon Chutney Over Melted Fennel And Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the fish; 6 halibut filets (about 6 oz each); 3 leeks, white and pale green parts only; 2 bulbs fennel; 1/2 cup unsalted butter; 3 tablespoons olive oil; For the choppy sauce; 1/4 cup finely chopped preserved lemon peel; 2 tablespoons harissa paste; 8 cornichons, diced; 1 cup chopped italian parsley; 4 tablespoons red wine vinegar; 4 cloves garlic, minced; 1/2 cup olive oil; juice of one lemon

Servings: persons

For the fish
6 halibut filets (about 6 oz each)
3 leeks, white and pale green parts only
2 bulbs fennel
1/2 cup unsalted butter
3 tablespoons olive oil
For the choppy sauce
1/4 cup finely chopped preserved lemon peel
2 tablespoons harissa paste
8 cornichons, diced
1 cup chopped italian parsley
4 tablespoons red wine vinegar
4 cloves garlic, minced
1/2 cup olive oil
juice of one lemon

1
Preheat oven to 300. Slice leeks lengthwise and then into 1/2 inch thick half moons. Rinse under cold water. Remove tough center from fennel bulb and slice into similar crescents. In a oven safe pan, melt 1/2 cup butter over medium heat. Add fennel and leeks and reduce heat to low. Cook about 10 minutes, turning occasionally until leeks are translucent. Sprinkle with salt and drizzle with olive oil, then cover with aluminum foil and place in oven. Let cook 1 hr stirring occasionally.
2
While fennel and leeks are cooking prepare the sauce. Be sure to rinse the preserved lemons before you get to dicing and discard everything but the peel. Combine all sauce ingredients and set aside.
3
Remove leek mixture from oven. Adjust oven to 400 degrees. The melted fennel and leeks should be pale and melted and will serve as a base for the fish. If your pan is big enough, add the fillets atop the mixture, otherwise transfer it to a larger casserole dish and add fillets. Salt and pepper the fish lightly and add a generous scoop of chutney atop each fillet reserving some sauce for later. Recover with aluminum foil loosely and place in oven. let cook for 12-17 minutes depending on the thickness of the fish.

773

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the fish, 6 halibut filets (about 6 oz each), 3 leeks, white and pale green parts only, 2 bulbs fennel, and more.

Yes, Halibut With Preserved Lemon Chutney Over Melted Fennel And Leeks falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Halibut With Preserved Lemon Chutney Over Melted Fennel And Leeks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions