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30-Minute Stuffed Halibut with Fennel

Halibut fillets filled with a lemon, fennel, and herb stuffing and roasted over a bed of sliced fennel.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean-inspired
Calories: 360
Ingredients Method

Ingredients
  

  • For the Halibut
  • 4 halibut fillets about 6 oz / 170g each, 1 to 1.5 inches / 2.5 to 4cm thick
  • 1 tablespoon 15ml olive oil
  • Salt and black pepper to taste
  • 1 lemon half cut into thin slices and half cut into wedges
  • For the Stuffing
  • 1 tablespoon 15ml olive oil
  • 1/2 small fennel bulb about 85g, finely diced, fronds reserved
  • 1 shallot about 30g, finely diced
  • 1 garlic clove minced
  • 1/3 cup 35g fine breadcrumbs
  • 2 tablespoons 30g cream cheese or ricotta
  • 1 teaspoon lemon zest
  • 2 tablespoons 8g chopped fennel fronds or dill
  • For the Fennel Bed
  • 1 large fennel bulb about 10 oz / 285g, halved and thinly sliced
  • 1 tablespoon 15ml olive oil
  • 1/4 teaspoon salt

Method
 

  1. Heat the oven to 220°C (425°F). Toss the sliced fennel with 1 tablespoon oil and the salt, and spread it in a baking dish large enough for the fillets side by side.
  2. Heat 1 tablespoon oil in a skillet over medium heat. Cook the diced fennel and shallot for 4 minutes, until soft and just beginning to turn golden. Add the garlic and cook for 30 seconds until fragrant.
  3. Off the heat, stir in the breadcrumbs, cream cheese, lemon zest, and fronds until the mixture holds together when pressed. Season with salt and pepper and let it cool for 3 minutes.
  4. Pat the fillets dry. Using a thin sharp knife, cut a horizontal pocket into the side of each fillet, about 2 inches (5cm) long, without cutting through the other side.
  5. Spoon a quarter of the stuffing into each pocket, pressing gently so it fills the cavity without bulging out. Rub the fillets with the remaining oil and season with salt and pepper.
  6. Roast the fennel bed alone for 5 minutes, then set the fillets on top and lay a lemon slice over each. Roast for 12 to 15 minutes, until the fish turns opaque, looks white and glossy at the edges, and a thermometer in the thickest part reads 60°C (140°F).
  7. Rest the fish in the dish for 3 minutes. It should flake into large, moist pieces. Serve with the roasted fennel, pan juices, and lemon wedges.