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1
Combine 1 tablespoon butter and the saffron in a small microwave-safe bowl and microwave until the butter melts, about 1 minute.
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2
Let cool 5 minutes.
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3
Place the remaining butter and the fennel seeds in a food processor and pulse until smooth.
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4
Add the melted saffron butter, 1 teaspoon salt and a few grinds of pepper and continue pulsing until the butter is bright yellow.
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5
Transfer to a piece of plastic wrap and form into a 4-inch log; freeze until firm, about 20 minutes.
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6
(The saffron butter will keep in the refrigerator for up to 2 weeks.)
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7
Meanwhile, preheat the oven to 425 degrees F. Toss the sliced fennel, garlic, the juice of 1/2 lemon, 1 tablespoon olive oil and 2 tablespoons water in a 9-by-13-inch baking dish.
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8
Sprinkle with 2 tablespoons water and season with 1/2 teaspoon salt and a few grinds of pepper.
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9
Cover with foil and bake until the fennel is tender, about 20 minutes.
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10
Toss the tomatoes with the remaining 1 tablespoon olive oil and season with salt and pepper.
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11
Scatter the tomatoes over the fennel.
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12
Set the halibut on top of the vegetables; drizzle with the juice of the remaining 1/2 lemon and season with salt and pepper.
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13
Bake, uncovered, until the halibut is firm and no longer translucent, about 12 minutes; remove from the oven and top each piece with a thin slice of saffron butter.
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14
Return the halibut to the oven and bake until the butter just begins to melt, about 2 more minutes.
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15
Serve with fennel fronds.
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16
Photograph by Con Poulos
