Oil-Poached Halibut with Tomatoes and Fennel Recipe

Name: Oil-Poached Halibut with Tomatoes and Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 garlic cloves, smashed and peeled; 3 medium fennel bulbs, trimmed, reserving some fronds for garnish, and bulbs (including core) cut lengthwise into 1/4-inch-thick slices; 1 1/2 pound small (1 1/2- to 2-inch) tomatoes (preferably Campari), halved; 1 teaspoon fennel seeds; 1 teaspoon sugar; 1 Turkish or 1/2 California bay leaf; 3 (3- by 1-inch) strips orange zest; 1 quart extra-virgin olive oil; 1 (2 1/2-pound) piece skinless halibut fillet (about 1 1/2 inches thick); a 5- to 6-quart heavy pot (at least 4 inches deep)

Servings: persons

8 garlic cloves, smashed and peeled
3 medium fennel bulbs, trimmed, reserving some fronds for garnish, and bulbs (including core) cut lengthwise into 1/4-inch-thick slices
1 1/2 pound small (1 1/2- to 2-inch) tomatoes (preferably Campari), halved
1 teaspoon fennel seeds
1 teaspoon sugar
1 Turkish or 1/2 California bay leaf
3 (3- by 1-inch) strips orange zest
1 quart extra-virgin olive oil
1 (2 1/2-pound) piece skinless halibut fillet (about 1 1/2 inches thick)
a 5- to 6-quart heavy pot (at least 4 inches deep)

1
Simmer garlic, fennel bulbs, tomatoes, fennel seeds, sugar, bay leaf, zest, and 1 teaspoon salt in oil, stirring occasionally, until vegetables are tender but still intact, 30 to 40 minutes.
2
While vegetables simmer, rub fish with 1 1/2 teaspoon salt and 1/2 teaspoon pepper and let stand 10 to 20 minutes.
3
Transfer vegetables to a bowl with a slotted spoon, then submerge fish in oil (if necessary, to lift level of oil, return vegetables to pot) and cover surface of oil with parchment paper.
4
Cook fish over medium heat (without simmering) 5 minutes and remove from heat.
5
Let fish cook from residual heat (still covered with parchment) until just cooked through, 10 to 15 minutes.
6
Carefully transfer fish to a platter using 2 metal spatulas.
7
Discard bay leaf.
8
Surround with vegetables.
9
Drizzle with some of oil and sprinkle with chopped fronds.
10
Serve warm or at room temperature.

590

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 10 ingredients. The key ingredients include: 8 garlic cloves, smashed and peeled, 3 medium fennel bulbs, trimmed, reserving some fronds for garnish, and bulbs (including core) cut lengthwise into 1/4-inch-thick slices, 1 1/2 pound small (1 1/2- to 2-inch) tomatoes (preferably Campari), halved, 1 teaspoon fennel seeds, and more.

Yes, Oil-Poached Halibut with Tomatoes and Fennel 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!

Oil-Poached Halibut with Tomatoes and Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions