Halibut With Fennel, Roasted Tomato And Black OliveServes 4-6
Halibut fillet – cut into 5-6oz portions
fresh herbs (parsley, basil, chervil)
½ fennel bulb
¼ cup pitted black olives
1 pint cherry tomatoes
¼ cup white wine
Toss tomatoes with olive oil , S/P and flash fry in hot sauté pan until skins start to crack. Set aside. Julienne fennel and sauté with oil until tender. Add olives and deglaze with a white wine and reduce by half. Return tomatoes back to pan. Mount with 2 T butter and fresh parsley. Season sauce and keep warm while fish cooks.
Marinate halibut in olive oil, lemon juice and herbs for 15 minutes. Season and place on a parchment lined baking sheet and bake 350F for 6-7 minutes. Cook fish to just done so there is some give in the centre.
This recipe was created by Tracey Black, chef and co-owner of Epicuria, a retail fine food store and full service caterer located at 419 Mackay Street, Ottawa, Ontario, K1M 2C5. Telephone: 613-745-7356.
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