Herb Roasted Alaskan Halibut with Fennel Confit, Ni

Name: Herb Roasted Alaskan Halibut with Fennel Confit, Nicoise Olives, Sweet Peppers and Yukon Gold Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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
Season the halibut with salt and pepper.
2
In a medium saute pan over high heat add the oil.
3
Once heated, add the fish and sear until golden brown.
4
Add butter, thyme, and garlic and baste.
5
Set aside.
6
In a small saucepot combine the butter, fish fume, diced potatoes and simmer over medium heat.
7
Add fennel, tomatoes, olives and basil.
8
Season with salt and pepper, to taste, and add a dash of sherry vinegar.
9
Add the roasted peppers and gently warm.
10
Adjust seasoning, if necessary.
11
In a large bowl place the olive ragout and garnish with the roasted peppers and parsley oil.
12
Place the halibut on top and finish with the scallion.

313

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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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 2 pounds Alaskan halibut fillet, Salt and freshly ground black pepper, 2 tablespoons olive oil, 2 tablespoons butter, and more.

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

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions