Roasted Halibut With Fennel & Potatoes Recipe

Name: Roasted Halibut With Fennel & Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large leek; 1 lb yukon gold potato, unpeeled and thinly sliced; 1 medium fennel bulbs, cored and thinly sliced or 4 stalks celery, thinly sliced; 1 tablespoon olive oil; 1 teaspoon olive oil; salt and black pepper (to taste); 1 1/2 lbs halibut, cut into 4 pieces; 2 tablespoons Pernod (anisette liquor) or 2 tablespoons white wine; 1 teaspoon fennel seed, slightly crushed; 1 lemon, thinly sliced; fennel leaves (optional)

Servings: persons

1 large leek
1 lb yukon gold potato, unpeeled and thinly sliced
1 medium fennel bulbs, cored and thinly sliced or 4 stalks celery, thinly sliced
1 tablespoon olive oil
1 teaspoon olive oil
salt and black pepper (to taste)
1 1/2 lbs halibut, cut into 4 pieces
2 tablespoons Pernod (anisette liquor) or 2 tablespoons white wine
1 teaspoon fennel seed, slightly crushed
1 lemon, thinly sliced
fennel leaves (optional)

1
["Preheat oven to 425u00b0F.", "Cut off roots and trim dark green top from leek. Discard any tough outer leaves.", "Thinly slice leek.", "Rinse thoroughly in a bowl of cold water; swish to remove any sand. Transfer with hands to a colander and drain well.", "Spray 13""x9"" glass baking dish with nonstick cooking spray.", "Add leek, potatoes, fennel, fennel seed, 1 tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper to the baking dish.", "Toss to coat and spread evenly.", "Roast vegetables 35 minutes or until tender, stirring halfway through roasting.", "Remove baking dish from oven. Place halibut on vegetables, drizzle with liquor and 1 tsp oil.", "Sprinkle fennel seeds, 1/4 tsp salt, and 1/8 tsp pepper.", "Place lemon slices on halibut, return dish to oven and roast 10-12 minutes or just until halibut turns opaque in center.", "To serve, sprinkle with fennel fronds if using."]

142

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 11 ingredients. The key ingredients include: 1 large leek, 1 lb yukon gold potato, unpeeled and thinly sliced, 1 medium fennel bulbs, cored and thinly sliced or 4 stalks celery, thinly sliced, 1 tablespoon olive oil, and more.

Yes, Roasted Halibut With Fennel & 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!

Roasted Halibut With Fennel & Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions