Roasted Halibut with Wine-Braised Fennel

Name: Roasted Halibut with Wine-Braised Fennel
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 0 teaspoons crushed red pepper; 237 milliliters dry white wine; 3 fennel bulbs, cut through the cores into 1-inch-thick wedges; 59 milliliters golden raisins; 3 Tbsps extra-virgin olive oil; 6 servings Salt and freshly ground black pepper; 1 small shallot, minced; 1 kilograms skinless halibut or striped bass fillet; 59 milliliters water

Roasted Halibut with Wine-Braised Fennel might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 336 calories, 35g of protein, and 12g of fat per serving. This recipe serves 6. This recipe covers 24% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, pepper, shallot, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Preheat the oven to 45

Equipment you will use

Oven

In a large skillet, heat 2 tablespoons of the olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the fennel wedges cut sides down, season with salt and black pepper and sprinkle with the crushed red pepper. Cover and cook over moderate heat until the fennel is browned, about 12 minutes, turning the wedges halfway through.

Ingredients you will need

Salt And Pepper

Red Pepper Flakes

Fennel

Add 1 cup of the wine and the water, bay leaves and raisins and simmer over low heat, turning the wedges a few times, until most of the wine has evaporated and the fennel is tender, about 15 minutes. Discard the bay leaves and season the fennel with salt and black pepper.

Ingredients you will need

Salt And Pepper

Bay Leaves

Raisins

Fennel

Water

Wine

Meanwhile, spread the minced shallot in the shape of the fish fillet on a rimmed baking sheet and drizzle with the remaining 1 tablespoon of wine. Season the skinned side of the fillet with salt and black pepper and set it down on the minced shallot. Rub the top of the fish with the remaining 1 tablespoon of olive oil and season with salt and black pepper. Roast the halibut on the top shelf of the oven for about 12 minutes, until it is barely opaque in the center.

Ingredients you will need

Salt And Pepper

Olive Oil

Halibut

Shallot

Spread

Fish

Wine

Dry Seasoning Rub

Equipment you will use

Baking Sheet

Oven

Transfer the halibut, with its cooking juices, to a platter, spoon the braised fennel alongside and serve.

Ingredients you will need

Halibut

Fennel

Equipment

Oven

Frying Pan

Baking Sheet

Ingredients

Servings:

bay leaves 0teaspoons

crushed red pepper 237milliliters

dry white wine 3

fennel bulbs, cut through the cores into 1-inch-thick wedges 59milliliters

golden raisins 3Tbsps

extra-virgin olive oil 6servings

Salt and freshly ground black pepper 1small

shallot, minced 1kilograms

skinless halibut or striped bass fillet 59milliliters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish 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 Tangent Paragon Vineyard Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.