Halibut with Fresh Fennel and New Potatoes
Sparks makes sure to use unblemished small fennel bulbs, which are usually more tender than big ones.
Halibut with Fresh Fennel and New Potatoes
Halibut with Fresh Fennel and New Potatoes
Halibut with Fresh Fennel and New Potatoes
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TOTAL TIME:
30 MIN
- SERVINGS: 4
Ingredients
- 2 pounds small new potatoes, halved
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 fennel bulb, sliced lengthwise 1/2 inch thick
- 1/2 cup fresh orange juice
- 1 teaspoon finely grated orange zest
- Four 6-ounce skinless halibut fillets
- Salt and freshly ground pepper
- 1 tablespoon finely chopped tarragon
Directions
- In a large pot of warm salted water, bring the potatoes to a boil. Cook over moderate heat until tender, 15 minutes; drain.
- 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.
- Transfer the halibut to plates. Toss the potatoes with the fennel, sprinkle with the tarragon and serve with the fish.
Halibut with Fresh Fennel and New Potatoes
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