Baked halibut with fennel

    55 min

    Brill or turbot can also be used for this fabulous easy dish. The fish steaks are rubbed with cut lemons, drizzled with extra virgin olive oil and baked with fennel wedges and white wine.

    15 people made this

    Serves: 4 

    • 2 lemons, halved
    • 4 thick halibut cutlets
    • extra virgin olive oil for drizzling
    • salt and freshly ground pepper
    • 2 lemons, thinly sliced
    • 2 tablespoons olive oil
    • 2 bulbs fennel, trimmed, and cut into wedges
    • 12 green olives
    • 2 wineglasses dry white wine

    Prep:40min  ›  Cook:15min  ›  Ready in:55min 

    1. Preheat the oven to 200 C / Gas 6.
    2. Use halved lemons to rub both sides of each fish cutlet. Place cutlets in a baking tray. Drizzle with extra virgin olive oil and season with salt and freshly ground black pepper. Place the lemon slices on the fish.
    3. Heat remaining oil in a pan and toss fennel around to sear slightly. Tuck fennel wedges under and around the fish and scatter over olives. Pour over white wine.
    4. Bake until fennel is tender and fish flakes easily with a fork, about 15 minutes. Do not overcook fish. Serve fish on fennel with olives around, and with cooking liquor spooned over.

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