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Halibut With Roasted Potatoes and Fennel

Rated : 
 by 20 people
Makes: 4 servings Prep 15 mins Cook 38 mins View Nutrition Facts


  • 3/4 pound  Yukon Gold potatoes, diced
  • 1/2 fennel bulb, diced, plus 1 tablespoon chopped fronds
  • 2 carrots, diced
  • 1 celery stalk, diced
  • 1 small red onion, thinly sliced
  • 2 bay leaves
  • 2 tablespoons  plus 2 teaspoons olive oil
  • 3/4 teaspoon  salt
  • 1/2 teaspoon  freshly ground black pepper
  • 4 4 - 6 ounces  halibut fillets
  • 1/4 cup  dry white wine
  • 1 tablespoon  flour
  • 2 tablespoons  minced parsley
  • 1/2 lemon, cut into 4 wedges


1. Preheat the oven to 425 degrees. In a roasting pan, mix the potatoes, diced fennel, carrots, celery, onion and bay leaves with 2 tablespoons of the olive oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Roast, tossing a few times, until tender, about 30 minutes.

2. Lay the halibut over vegetables; drizzle with the white wine. Top fish with remaining olive oil and sprinkle with flour; season with remaining salt and black pepper. Meanwhile, preheat broiler.

3. Move the pan to broiler; broil 6 to 8 minutes, until fish is cooked through.

4. Remove bay leaves. Garnish with fennel fronds and parsley. Serve with the lemon wedges.

Halibut With Roasted Potatoes and Fennel
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