Halibut with Fresh Fennel and New Potatoes

• Recipe by Katy Sparks

Sparks makes sure to use unblemished small fennel bulbs, which are usually more tender than big ones.

Ingredients

1. 2 pounds small new potatoes, halved
2. 2 tablespoons unsalted butter
3. 1 tablespoon extra-virgin olive oil
4. 1 fennel bulb, sliced lengthwise 1/2 inch thick
5. 1/2 cup fresh orange juice
6. 1 teaspoon finely grated orange zest
7. Four 6-ounce skinless halibut fillets
8. Salt and freshly ground pepper
9. 1 tablespoon finely chopped tarragon

Directions

1. In a large pot of warm salted water, bring the potatoes to a boil. Cook over moderate heat until tender, 15 minutes; drain.
2. Meanwhile, in a large, deep skillet, melt the butter in the oil. Add the fennel and cook over moderately high heat, stirring, until browned, about 8 minutes. Add the orange juice and zest. Set the halibut on the fennel; season with salt and pepper. Cover and simmer until the fish is just cooked through, 8 minutes.
3. Transfer the halibut to plates. Toss the potatoes with the fennel, sprinkle with the tarragon and serve with the fish.