You are here

Halibut With Roasted Potatoes and Fennel

Halibut With Roasted Potatoes and Fennel

Nutrition Facts
  • cal. (kcal) 324
Halibut With Roasted Potatoes and Fennel
  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 38 mins
  • Carb Grams Per Serving: 26

Ingredients

  • 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

Directions

  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.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 324 cal., 12 g total fat (2 g sat. fat), 26 g carb. (5 g fiber), 27 g pro.

Love it? Share now!

Comments

Loading comments...