Roasted Halibut With Fennel And Potatoes
Sambuca is a popular Italian liqueur, but you can use any anise-flavored liqueur, including Pernod. A jigger of these spirits subtly enhances the natural licorice flavor found in the fennel.
Ingrediënten
4 Main-Dish Servings
- 1 large leek
- 1 pound yukon gold potatoes unpeeled and thinly sliced
- 1½ pounds fennel 1 medium bulb, cored and thinly sliced, some fronds from bulb reserved for garnish
- 4 teaspoons extra-virgin olive oil
- ¾ teaspoon salt
- ⅜ teaspoon ground black pepper
- 4 pieces skinless halibut fillet 6 ounces each
- 2 tablespoons anise-flavor liqueur see above or white wine
- 1 teaspoon fennel seeds
- 1 lemon thinly sliced
Instructies
- Cut off roots and trim dark-green top from leek.
- Discard any tough outer leaves.
- Thinly slice leek.
- Rinse leek thoroughly in bowl of cold water; swish to remove any sand.
- With hands, transfer leek to colander, leaving sand in bottom of bowl.
- Drain well.
- Preheat oven to 425°F.
- Spray 13” by 9” glass baking dish with nonstick cooking spray.
- To baking dish, add leek, potatoes, fennel, 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper; toss to coat, then spread evenly.
- Roast vegetables 35 minutes or until tender, stirring once halfway through roasting.
- Place halibut on vegetables; drizzle with liqueur and remaining oil.
- Sprinkle with fennel seeds, and remaining ¼ teaspoon salt, and teaspoon pepper.
- Place lemon slices on halibut; return dish to oven and continue roasting 10 to 12 minutes or just until halibut turns opaque in center.
- To serve, sprinkle with fennel fronds.
Nutritional Information
Calories: 365 kcal
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