Roasted Halibut with Fennel Potatoes
Elevate your weeknight dinner with this vibrant and flavorful Roasted Halibut with Fennel Potatoes. This dish combines tender halibut fillets, pan-seared to golden perfection and basted with garlic-infused butter, with a medley of roasted baby potatoes, fennel, and red onion seasoned with fresh thyme and zesty lemon. The balance of rich and aromatic flavors makes this recipe a true showstopper. Roasting brings out the natural sweetness of the fennel and onions, creating a harmonious base for the flaky, melt-in-your-mouth fish. Ready in under an hour, this wholesome and elegant meal is perfect for entertaining or treating yourself to a restaurant-quality dinner at home. Serve with a squeeze of fresh lemon for a bright, citrusy finish that ties it all together.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) halibut fillets
- 1 pound baby potatoes
- 1 large (thinly sliced) fennel bulb
- 1 medium (sliced) red onion
- 3 tablespoons olive oil
- 1 tablespoon (chopped) fresh thyme
- 1 teaspoon lemon zest
- 2 cloves (minced) garlic
- 1.5 teaspoons salt
- 0.75 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 large (cut into wedges for serving) lemon
Instructions
Preheat the oven to 400°F (200°C).
Wash and halve the baby potatoes. Place them in a large mixing bowl along with the sliced fennel and red onion.
Drizzle the vegetables with 2 tablespoons of olive oil. Add 1 teaspoon of salt, 0.5 teaspoon of black pepper, chopped thyme, and lemon zest. Toss to combine and coat evenly.
Spread the vegetable mixture on a large baking sheet in an even layer. Roast in the oven for 25 minutes, stirring halfway through to ensure even cooking.
While the vegetables are roasting, prepare the halibut. Pat the fillets dry with paper towels and season both sides with the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Heat a large oven-safe skillet over medium heat and add the remaining 1 tablespoon of olive oil. Add the halibut fillets skin-side down (if the skin is on) and cook for 2-3 minutes until golden.
Flip the fillets and add the butter and minced garlic to the pan. Baste the fish with the melted butter, then transfer the skillet to the oven.
Roast the halibut in the oven for 8-10 minutes, until the fish is cooked through and flakes easily with a fork.
Remove the roasted vegetables and halibut from the oven. Plate the vegetables and place a halibut fillet on top of each serving.
Serve immediately with lemon wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 879 mg | 38% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 5.8 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 25.6 mcg | 128% | |
| Calcium | 86 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1970 mg | 42% | |
*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.
