Baked Halibut

Mediterranean flavors meld into a light, fragrant broth as halibut bakes to tender perfection in this elegant yet simple one-pan dish. This recipe is written for two, but can easily be doubled.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Preheat oven to 400°F.
2. 2Heat 1 tablespoon of olive oil in a large, oven proof roasting pan over medium-high heat.
3. 3Add 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. 4Season 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. 5Transfer pan to preheated oven and roast until halibut is opaque throughout, 15 to 20 minutes, depending on thickness.
6. 6Remove and discard bay leaf. Spoon some of the cooking liquid over the fish and drizzle with olive oil.
7. 7Serve immediately.