SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

SAVE EVEN MORE! Say "Yes" to Fitness® Magazine today and get a second year for HALF PRICE – 2 full years (20 issues) for just $15. You also get our new Fitness Band and Total Body Express Band Workout ABSOLUTELY FREE! (U.S. orders only)

Email:

First Name:

Last Name:

Address:

City:

State:

Zip:

100% Money-Back Guarantee: You must be pleased, or you may cancel any time during the life of your subscription and receive a refund on any unserved issues – no questions asked. Fitness® Magazine is currently published 10 times annually – subject to change without notice. Double issues may be published, which count as 2 issues. Applicable sales tax will be added. E-mail address required to access your account and member benefits online. We will not share your e-mail address with anyone. Click here to view our privacy policy.
Print layout Full Page | 3x5 | 4x6

Halibut With Roasted Potatoes and Fennel

Halibut With Roasted Potatoes and Fennel
Makes: 4  servings Prep 15 mins Cook 38 mins

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.

From FitnessMagazine.com