Baked halibut with fennel

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Prep time:

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Serves: 4

By foodmatters1



  • 2 tbsp olive oil

  • 2 lemon thinly sliced

  • 2 lemon halved

  • 500ml dry white wine

  • 12 green olives

  • 500g halibut or 4 thick cutlets

  • 2 bulbs fennel trimmed and in wedges


  1. Use halved lemons to rub both sides of each fish cutlet.
  2. Place cutlets in a baking tray. Drizzle with extra virgin olive oil and season with salt and freshly ground black pepper. Place the lemon slices on the fish.
  3. Heat the remaining oil in a pan and toss fennel around to sear slightly. Tuck fennel wedges under and around the fish and scatter over olives. Pour over white wine.
  4. Bake in a preheated oven, 200C/Gas Mark 6, for around 15 minutes, or until fish and fennel are cooked through. Do not overcook fish.
  5. Serve fish on fennel with olives around and any liquid from the baking tray spooned over.

Handy Hint

Brill or turbot can also be used for this fabulously easy dish. The fish steaks are rubbed with cut lemons, drizzled with extra virgin olive oil and baked with fennel wedges and white wine.

Additional Information

  • greek

  • Low fat

  • Fish

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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