Recipes Roasted Halibut with Fennel and Croutons Be the first to rate & review! By Melissa Clark Melissa Clark Melissa Clark is a food writer and the author of more than 40 cookbooks. She has been a staff reporter at The New York Times for more than 10 years, where she writes about food trends, develops recipes, and appears in cooking videos linked to her column, A Good Appetite. She is a regular guest on the Today show, Rachael Ray, and NPR. Food & Wine's Editorial Guidelines Updated on December 11, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Yield: 4 Ingredients 2 large fennel bulbs—halved, cored and thinly sliced, 2 tablespoons chopped feathery green tops 3 tablespoons extra-virgin olive oil 3 anchovy fillets, minced 1 teaspoon fennel seeds Salt and freshly ground pepper 1 cup cubed (1/2 inch) crustless Italian bread Four 1/2-pound skinless halibut or cod fillets, about 1 inch thick Directions 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. 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. Rate it Print