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