Halibut with Blood Orange and Fennel
Bursting with vibrant flavors and elegant simplicity, this Halibut with Blood Orange and Fennel recipe is a show-stopping dish that's as beautiful as it is delicious. Tender halibut fillets are nestled in a bright, citrusy blood orange sauce, complemented by caramelized fennel and fresh herbs for a balanced and sophisticated flavor profile. The addition of white wine and a luscious butter finish elevates this dish to restaurant-quality while still being achievable in your home kitchen. Perfectly baked in one ovenproof skillet, it's a seamless combination of ease and refinement, making it an ideal choice for dinner parties or special occasions. Serve it plated with the golden sauce draped over the fish, garnished with blood orange slices and parsley for a stunning presentation. Ready in just 35 minutes, this recipe effortlessly combines seasonal ingredients for a light, healthy, and impressive main course.
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Recipe Information
Ingredients
- 4 pieces Halibut fillets
- 3 whole Blood oranges
- 1 whole Fennel bulb
- 4 tablespoons Olive oil
- 2 teaspoons Fresh thyme
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup White wine
- 2 tablespoons Butter
- 1 teaspoon Blood orange zest
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Rinse the halibut fillets under cold water and pat them dry with paper towels. Season both sides with salt and black pepper.
Zest one of the blood oranges and set aside the zest. Juice two of the blood oranges into a small bowl. Slice the third blood orange into thin rounds for garnish.
Trim the fennel bulb, removing the stalks and fronds. Slice the fennel bulb thinly using a mandoline or sharp knife.
In a large ovenproof skillet over medium heat, add 2 tablespoons of olive oil. Once hot, sauté the fennel slices until lightly caramelized, about 5-6 minutes. Remove the fennel from the pan and set aside.
Add the remaining olive oil to the skillet. Mince the garlic and add it to the pan along with the fresh thyme sprigs, cooking for 1-2 minutes until fragrant.
Deglaze the pan by pouring in the white wine and blood orange juice. Bring to a simmer and reduce for 2-3 minutes.
Nestle the halibut fillets into the skillet, and spoon some of the sauce over them. Arrange the cooked fennel slices and blood orange rounds around the fillets.
Transfer the skillet to the oven and bake for 12-15 minutes, or until the halibut is opaque and flakes easily with a fork.
Remove the skillet from the oven and carefully transfer the halibut and fennel to serving plates. Return the skillet to low heat and whisk in the butter and blood orange zest to create a smooth sauce.
Drizzle the sauce over the halibut and garnish with freshly chopped parsley. Serve immediately.
Nutrition Facts
Calories |
2417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.5 g | 125% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 3047 mg | 132% | |
| Total Carbohydrate | 97.6 g | 35% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 61.6 g | ||
| Protein | 254.1 g | 508% | |
| Vitamin D | 102.2 mcg | 511% | |
| Calcium | 469 mg | 36% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 6517 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
