Alabote assado

Ingredientes

• 3 tablespoons extra-virgin olive oil (divided, plus more for finishing)
• 1 fennel bulb (sliced as thin as you can (use a mandoline if you like))
• 3 cloves garlic (thinly sliced)
• 1/3 cup dry white wine
• 1/4 cup fresh orange juice
• 1 orange (ends removed and discarded, peel sliced off in 1-inch strips, flesh sliced in 1/4-inch rounds (see photo in post))
• Salt and freshly ground pepper (to taste)
• 2 halibut fillets (6 ounces each.)
• 1/2 cup mixed green and black olives (I used kalamata and picholine)
• 1 bay leaf

Modo de preparo

1. 1

   Preheat oven to 400°F.

2. 2

   Heat 1 tablespoon of olive oil in a large, oven proof roasting pan over medium-high heat.

3. 3

   Add fennel and garlic; cook and stir until softened, about 5 minutes. Add wine and boil for 1 minute. Add orange juice and peel, simmer 2 minutes. Season to taste with salt and pepper and remove from heat.

4. 4

   Season halibut with salt and pepper and place on fennel mixture. Drizzle fillets with remaining 2 tablespoons of olive oil. Arrange orange slices and olives on and around the fish. Tuck bay leaf into broth.

5. 5

   Transfer pan to preheated oven and roast until halibut is opaque throughout, 15 to 20 minutes, depending on thickness.

6. 6

   Remove and discard bay leaf. Spoon some of the cooking liquid over the fish and drizzle with olive oil.

7. 7

   Serve immediately.