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Poached Halibut with Fennel and Chardonnay

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Ingredients

  • 2 Tbsp Grapeseed Oil olive oil
  • 1 Tbsp Butter
  • 2 Shallots – finely chopped
  • 2 Garlic Cloves – finely chopped
  • 1-2 Tbsp Sundried Tomatoes – chopped
  • 1 1/2 cups Chardonnay
  • 1 Fennel bulb – chopped
  • 12 oz Organic Tomato – cut into quarters
  • 4 large Basil Leaves – chopped
  • 1/2 cup Parsley – chopped
  • 1 1/2 pounds Halibut Filets – cut into 4 pieces
  • Sea Salt and freshly ground Pepper
  • 1 Lemon – thinly sliced
  • 3 Thyme Sprigs

Topping

  • 1/2 cup Panko Bread Crumbs
  • 1 Tbsp Grapeseed Oil
  • 1/2 cup Pitted Black Olives – sliced
  • 1 tsp fresh Thyme leaves

Instructions

  1. Preheat oven to 400 degrees.
  2. Heat 2 tablespoon grapeseed oil and butter in a 4 quart Casserole over medium-high heat. Add shallots and saut? for 2 minutes or until shallots are translucent. Add garlic and the sundried tomato and cook for another minute. Pour in half of the wine and let it reduce for a few minutes.
  3. Add fennel, stir, cover and cook for about 8 minutes or until fennel is tender.
  4. Add the tomato, basil and parsley. Stir well.
  5. Embed the halibut filets in the vegetables, making sure to leave a thin layer of vegetables at the bottom. Season with salt and pepper. Spoon a little of the vegetable mixture over the top so the fish is covered.
  6. Place the lemon slices over the top. Pour the rest of the wine into the pot. Add 3 sprigs of Thyme.
  7. Then put into the oven for 16-18 minutes or until the Halibut flakes with a fork test.
  8. Turn oven to 500 degrees or broiler to low heat.
  9. In a small bowl combine panko, olives, oil and Thyme leaves. Spread evenly the topping mixture over the fish and vegetables and bake or broil for 4 – 5 minutes or until golden brown.
  10. Serve immediately.

Find it online: https://legenrecipes.com/recipe/poached-halibut-fennel-chardonnay/