Roasted Artichokes, Carrots, and Fennel with Pan-Roasted Halibut

Name: Roasted Artichokes, Carrots, and Fennel with Pan-Roasted Halibut
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 4 servings artichoke; 4 servings extra virgin olive oil; 4 servings fennel; 4 servings herbes de Provence; 4 servings lemons; 4 servings Salt; 4 servings sea bass; 4 servings unsalted butter

Roasted Artichokes, Carrots, and Fennel with Pan-Roasted Halibut is a gluten free, primal, and pescatarian recipe with 4 servings. This recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 30g of protein, 22g of fat, and a total of 330 calories. If you have butter, extra virgin olive oil, salt, 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. From preparation to the plate, this recipe takes approximately 2 hours. It works well as a main course.

Instructions

Preheat the oven to 400F. Bring a large pot of water to a boil and add salt.

Ingredients you will need

Water

Salt

Equipment you will use

Oven

Pot

Cut the lemons in half and squeeze the juice into the salted water. Drop in the shells.

Ingredients you will need

Lemon

Pasta Shells

Juice

Water

Add the artichoke hearts, carrots, and fennel. Cook until all the vegetables are tender, about 12 minutes.

Ingredients you will need

Artichoke Hearts

Vegetable

Carrot

Fennel

Drain and spread on a baking sheet to cool.

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Spread

Equipment you will use

Baking Sheet

Season the fish steaks on both sides with salt and pepper and then season each steak with teaspoon of the herbs.

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Salt And Pepper

Steak

Herbs

Fish

Heat the olive oil in a heavy, ovenproof saut pan over medium-high heat until hot.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the fish and sear for about 2 minutes on each side.

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Fish

Remove the fish to a plate.

Ingredients you will need

Fish

Replace the pan over medium-high heat and add the artichokes, carrots, and fennel. Season with salt and pepper and the remaining teaspoon herbes de Provence. Saut until brown, about 3 minutes.

Ingredients you will need

Herbes De Provence

Salt And Pepper

Artichoke

Carrot

Fennel

Equipment you will use

Frying Pan

Arrange the fish on top of the vegetables and place the pan, uncovered, in the oven to finish cooking, about 10 minutes.

Ingredients you will need

Vegetable

Fish

Equipment you will use

Oven

Frying Pan

When cooked, remove the fish and vegetables to a warm platter and keep warm while you make the sauce.

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Vegetable

Sauce

Fish

Place the saut pan over medium-high heat and add the wine. Bring to a boil, stirring and scraping all the browned bits from the bottom and sides of the pan. Cook until reduced by about two-thirds (this is a brothy sauce).

Ingredients you will need

Sauce

Wine