Roasted Halibut with Fennel

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Toss the fennel wedges with 2 tablespoons of olive oil, half the salt, and pepper. Spread on a baking sheet and roast for 12 minutes until edges begin to caramelize.

   Tip: Cut fennel pieces roughly the same size so they cook evenly.

2. 2

   Remove the fennel from the oven and create four spaces between the wedges. Pat the halibut fillets dry with paper towels and brush both sides with the remaining olive oil. Nestle each fillet among the fennel.

   Tip: Dry fish ensures a better texture and helps prevent sticking.

3. 3

   Scatter the sliced garlic and lemon zest over the halibut and fennel. Season the fish generously with salt and pepper. Place thyme sprigs on top of each fillet.

   Tip: Don't be shy with seasoning the top surface of the fish.

4. 4

   Pour the white wine and vegetable broth into the pan around the fish and fennel, being careful not to pour directly on the fillets.

   Tip: The liquid will create steam and keep the fish moist while roasting.

5. 5

   Return the baking sheet to the oven and roast for 12-15 minutes until the halibut flakes easily with a fork and is opaque throughout.

   Tip: Fish continues to cook slightly after removing from heat, so don't overcook.

6. 6

   Transfer the halibut and fennel to serving plates. Pour the pan liquid into a small saucepan over medium heat. Whisk in the cold butter pieces until emulsified into a silky sauce.

   Tip: The butter creates a restaurant-style pan sauce that brings everything together.

7. 7

   Drizzle the sauce over each plate and finish with a squeeze of fresh lemon juice. Serve immediately while everything is warm.

   Tip: The acidity of fresh lemon brightens the rich buttery sauce and tender fish.