Ingredients
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1
-
1
-
1
-
1
-
1
-
-
1 1/2
-
2
-
1
-
1
-
-
-
-
-
Directions
Roasted Halibut With Fennel & Potatoes,You would expect that with fresh fennel, fennel seeds, and Pernod this would be very anise-y. Quite the opposite. There is a delicate and subtle fennel flavor, but it definitely is not overpowering. From Good Housekeeping April 2007.,The fish is rich and all the flavors blend into supple earthy yum. I was very concerned as I hate anise and black licorice. This is excellent.
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Steps
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1
Done
|
Preheat Oven to 425f. |
|
2
Done
|
Cut Off Roots and Trim Dark Green Top from Leek. Discard Any Tough Outer Leaves. |
|
3
Done
|
Thinly Slice Leek. |
|
4
Done
|
Rinse Thoroughly in a Bowl of Cold Water; Swish to Remove Any Sand. Transfer With Hands to a Colander and Drain Well. |
|
5
Done
|
Spray 13"x9" Glass Baking Dish With Nonstick Cooking Spray. |
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6
Done
|
Add Leek, Potatoes, Fennel, Fennel Seed, 1 Tbsp Oil, 1/2 Tsp Salt, and 1/4 Tsp Pepper to the Baking Dish. |
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7
Done
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Toss to Coat and Spread Evenly. |
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8
Done
|
Roast Vegetables 35 Minutes or Until Tender, Stirring Halfway Through Roasting. |
|
9
Done
|
Remove Baking Dish from Oven. Place Halibut on Vegetables, Drizzle With Liquor and 1 Tsp Oil. |
|
10
Done
|
Sprinkle Fennel Seeds, 1/4 Tsp Salt, and 1/8 Tsp Pepper. |
|
11
Done
|
Place Lemon Slices on Halibut, Return Dish to Oven and Roast 10-12 Minutes or Just Until Halibut Turns Opaque in Center. |
|
12
Done
|
to Serve, Sprinkle With Fennel Fronds If Using. |
