Oil-Poached Halibut with Tomatoes and Fennel
A delicate dish of halibut gently poached in olive oil with aromatic fennel, sweet tomatoes, and citrus notes. The slow-cooking method ensures tender, perfectly cooked fish complemented by Mediterranean flavors.
Ingredients
- •8 cloves garlic
- •3 medium fennel bulbs
- •1½ pound tomatoes
- •1 teaspoon fennel seeds
- •1 teaspoon sugar
- •1 leaf bay leaf
- •3 strips orange zest
- •1 quart extra-virgin olive oil
- •2½ pound halibut fillet
- •1 piece heavy pot
Cooking Instructions
- 1.
Simmer garlic, fennel bulbs, tomatoes, fennel seeds, sugar, bay leaf, zest, and 1 teaspoon salt in oil, stirring occasionally, until vegetables are tender but still intact, 30 to 40 minutes.
35 min
- 2.
While vegetables simmer, rub fish with 1 1/2 teaspoon salt and 1/2 teaspoon pepper and let stand 10 to 20 minutes.
15 min
- 3.
Transfer vegetables to a bowl with a slotted spoon, then submerge fish in oil (if necessary, to lift level of oil, return vegetables to pot) and cover surface of oil with parchment paper. Cook fish over medium heat (without simmering) 5 minutes and remove from heat. Let fish cook from residual heat (still covered with parchment) until just cooked through, 10 to 15 minutes.
20 min
- 4.
Carefully transfer fish to a platter using 2 metal spatulas. Discard bay leaf. Surround with vegetables. Drizzle with some of oil and sprinkle with chopped fronds. Serve warm or at room temperature.
5 min