1 small bulb fennel, trimmed, cored and thinly sliced, plus fennel fronds for topping
1 clove garlic finely grated
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
2 cups yellow cherry or grape tomatoes, halved
4 8 -ounce center-cut halibut fillets (skin-on)
Instructions
Combine 1 tablespoon butter and the saffron in a
small microwave-safe bowl and microwave until the
butter melts, about 1 minute. Let cool 5 minutes.
Place the remaining butter and the fennel seeds in
a food processor and pulse until smooth. Add the
melted saffron butter, 1 teaspoon salt and a few
grinds of pepper and continue pulsing until the
butter is bright yellow. Transfer to a piece of
plastic wrap and form into a 4-inch log; freeze
until firm, about 20 minutes. (The saffron butter
will keep in the refrigerator for up to 2 weeks.)
Meanwhile, preheat the oven to 425 degrees F. Toss
the sliced fennel, garlic, the juice of 1/2 lemon,
1 tablespoon olive oil and 2 tablespoons water in
a 9-by-13-inch baking dish. Sprinkle with 2
tablespoons water and season with 1/2 teaspoon
salt and a few grinds of pepper. Cover with foil
and bake until the fennel is tender, about 20
minutes.
Toss the tomatoes with the remaining 1 tablespoon
olive oil and season with salt and pepper. Scatter
the tomatoes over the fennel. Set the halibut on
top of the vegetables; drizzle with the juice of
the remaining 1/2 lemon and season with salt and
pepper.
Bake, uncovered, until the halibut is firm and no
longer translucent, about 12 minutes; remove from
the oven and top each piece with a thin slice of
saffron butter. Return the halibut to the oven and
bake until the butter just begins to melt, about 2
more minutes. Serve with fennel fronds.
Originally Submitted
5/10/2014
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