My F&W
quick save (...)
Roasted Halibut with Fennel and Croutons
© Quentin Bacon

Roasted Halibut with Fennel and Croutons

  • SERVINGS: 4
  • FAST
  1. 2 large fennel bulbs—halved, cored and thinly sliced, 2 tablespoons chopped feathery green tops
  2. 3 tablespoons extra-virgin olive oil
  3. 3 anchovy fillets, minced
  4. 1 teaspoon fennel seeds
  5. Salt and freshly ground pepper
  6. 1 cup cubed (1/2 inch) crustless Italian bread
  7. Four 1/2-pound skinless halibut or cod fillets, about 1 inch thick
  1. Preheat the oven to 500°. In a 9-by-13-inch baking dish, toss the sliced fennel with 2 tablespoons of the oil, the anchovies and fennel seeds. Season with salt and pepper and spread the fennel in an even layer. Roast for about 15 minutes, stirring after 10, or until the fennel is tender and just beginning to brown.
  2. In a small bowl, toss the bread cubes with the remaining 1 tablespoon of oil and season with salt and pepper. Set the halibut on the fennel and season with salt and pepper. Sprinkle the bread cubes over the fish and roast for about 8 minutes longer, or until the fish is cooked through and the croutons are golden and crisp. Sprinkle with the chopped fennel tops and serve.
Notes Keep leftover bread in the freezer to have on hand for making croutons: Simply dice it and freeze it in a sturdy plastic bag or an airtight container. Since this recipe calls for baking the croutons with the fish only briefly, let the diced bread thaw before tossing it with oil. If you're making croutons for salad, however, there is no need to defrost the bread before baking.

Suggested Pairing

The fragrant, sweet-licorice character of the fennel, intensified by the high heat, suggests a full-flavored Chardonnay with toasty oak nuances.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.