Halibut With Carrots, Fennel, Lemon, And Garlic
Serves: 5
Meagan Lindgren
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
53
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Olive Oil (divided)2 large
Thyme (bunches fresh)Directions:
1
Preheat oven to 450°F
2
Line large rimmed baking sheet with foil, leaving overhang as long as baking sheet
3
Brush foil with 1 tablespoon oil
4
Scatter sliced fennel in center of foil as bed for fish
5
Top fennel with lemon slices, then fish, spacing slightly apart
6
Sprinkle fish with salt and pepper
7
Sprinkle carrots over fish; arrange tomatoes around fish
8
Drizzle 3 tablespoons oil over fish and tomatoes
9
Top with 16 thyme sprigs
10
Cover fish with foil overhang and seal
11
Bake fish until just opaque in center, about 12 minutes
12
Meanwhile, blend remaining 3/4 cup olive oil and garlic in blender until smooth
13
Season sauce to taste with salt and pepper
14
Open foil packet
15
Drizzle all of sauce over fish and vegetables
16
Reseal foil
17
Let fish cool at room temperature 1 hour
18
Chill overnight
19
Discard thyme sprigs
20
Using large spatula, transfer 1 fish fillet with fennel base to each of 8 plates
21
Divide tomatoes, carrots, and sauce among plates
22
Garnish fish with lemon wedges and fennel fronds
23
Preheat oven to 450°F
24
Line large rimmed baking sheet with foil, leaving overhang as long as baking sheet
25
Brush foil with 1 tablespoon oil
26
Scatter sliced fennel in center of foil as bed for fish
27
Top fennel with lemon slices, then fish, spacing slightly apart
28
Sprinkle fish with salt and pepper
29
Sprinkle carrots over fish; arrange tomatoes around fish
30
Drizzle 3 tablespoons oil over fish and tomatoes
31
Top with 16 thyme sprigs
32
Cover fish with foil overhang and seal
33
Bake fish until just opaque in center, about 12 minutes
34
Meanwhile, blend remaining 3/4 cup olive oil and garlic in blender until smooth
35
Season sauce to taste with salt and pepper
36
Open foil packet
37
Drizzle all of sauce over fish and vegetables
38
Reseal foil
39
Let fish cool at room temperature 1 hour
40
Chill overnight
41
Discard thyme sprigs
42
Using large spatula, transfer 1 fish fillet with fennel base to each of 8 plates
43
Divide tomatoes, carrots, and sauce among plates
44
Garnish fish with lemon wedges and fennel fronds