Halibut with Carrots, Fennel, Lemon, and Garlic

Name: Halibut with Carrots, Fennel, Lemon, and Garlic
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 mediums carrots, cut into matchstick-size strips; 340 grams grape tomatoes or cherry tomatoes, halved; 1 large fresh fennel bulb, halved, very thinly sliced, top fronds reserved; 2 large bunches fresh thyme; 2 garlic cloves, peeled; 907 grams halibut fillets; 2 larges lemons; 1 sliced very thin, 1 cut into 8 wedges; 237 milliliters olive oil, divided

Halibut with Carrots, Fennel, Lemon, and Garlic requires approximately 45 minutes from start to finish. This main course has 160 calories, 22g of protein, and 4g of fat per serving. This recipe serves 8. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have carrots, cherry tomatoes, fennel bulb, and a few other ingredients on hand, you can make it. To use up the lemons you could follow this main course with the Blackberry Lemon Chess Pie w/ Honey Jumbleberry Sauce. How I won the SF Food Wars – Pie or Die Competition as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Preheat oven to 450°F. Line large rimmed baking sheet with foil, leaving overhang as long as baking sheet.

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Brush foil with 1 tablespoon oil. Scatter sliced fennel in center of foil as bed for fish. Top fennel with lemon slices, then fish, spacing slightly apart.

Ingredients you will need

Fennel

Lemon

Fish

Cooking Oil

Equipment you will use

Aluminum Foil

Sprinkle fish with salt and pepper.

Ingredients you will need

Salt And Pepper

Fish

Sprinkle carrots over fish; arrange tomatoes around fish.

Ingredients you will need

Tomato

Carrot

Fish

Drizzle 3 tablespoons oil over fish and tomatoes. Top with 16 thyme sprigs. Cover fish with foil overhang and seal.

Ingredients you will need

Fresh Thyme

Tomato

Fish

Cooking Oil

Equipment you will use

Aluminum Foil

Bake fish until just opaque in center, about 12 minutes.

Ingredients you will need

Fish

Equipment you will use

Oven

Meanwhile, blend remaining 3/4 cup olive oil and garlic in blender until smooth. Season sauce to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Garlic

Sauce

Equipment you will use

Blender

Open foil packet.

Equipment you will use

Aluminum Foil

Drizzle all of sauce over fish and vegetables. Reseal foil.

Ingredients you will need

Vegetable

Sauce

Fish

Equipment you will use

Aluminum Foil

Let fish cool at room temperature 1 hour. Chill overnight.

Ingredients you will need

Fish

Discard thyme sprigs. Using large spatula, transfer 1 fish fillet with fennel base to each of 8 plates. Divide tomatoes, carrots, and sauce among plates.

Ingredients you will need

Fresh Thyme

Fish Fillets

Tomato

Carrot

Fennel

Base

Equipment you will use

Spatula

Garnish fish with lemon wedges and fennel fronds.

Ingredients you will need

Lemon Wedge

Fennel

Fish

Equipment

Ingredients

Servings:

2mediums

carrots, cut into matchstick-size strips 340grams

grape tomatoes or cherry tomatoes, halved 1large

fresh fennel bulb, halved, very thinly sliced, top fronds reserved 2large bunches

fresh thyme 2

garlic cloves, peeled 907grams

halibut fillets 2larges

lemons; 1 sliced very thin, 1 cut into 8 wedges 237milliliters

olive oil, divided

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Alois Lageder Terran Alpina Pinot Grigio Vigneti delle Dolomiti with a 4.3 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.