Halibut is dense enough to hold its shape in the oven, and a bed of sliced fennel underneath keeps it from drying out while perfuming it with a faint anise sweetness. This is the kind of dinner that looks like it came from a coastal restaurant menu, in the same easy-elegant category as our Herb Poached Cod with Zucchini Ribbons.
Ingredients
- 2 halibut fillets (about 180g each)
- 1 large fennel bulb, thinly sliced, fronds reserved
- 3 tbsp olive oil, divided
- 1 tsp fine sea salt
- 1 lemon, thinly sliced
- Fennel fronds, chopped, for garnish
Instructions
- Preheat oven to 400°F (205°C).
- Toss sliced fennel with 2 tbsp olive oil and half the salt. Spread in a single layer in a baking dish.
- Roast fennel for 10 minutes until just softened.
- Nestle halibut fillets on top of the fennel, drizzle with remaining olive oil, and season with remaining salt. Top with lemon slices.
- Bake 12-15 minutes, until halibut flakes easily with a fork.
- Garnish with chopped fennel fronds before serving.
Nutrition Facts (per serving)
| Calories | 340 |
| Total fat | 20g |
| Total carbohydrates | 8g |
| Dietary fiber | 3g |
| Protein | 32g |
| Sodium | 500mg |
Why This Is Good for Your Gut
Halibut delivers lean protein and selenium, a mineral that supports the gut's antioxidant defenses. Fennel contains anethole, a compound traditionally used to ease bloating and support smooth digestion, and the dish stays completely free of nightshades, grains, and dairy, following the same minimal-ingredient principle in our Finding a Low-Carb Approach Your Gut Can Live With guide.
Roast extra fennel while the oven's on. It reheats well alongside eggs or another protein later in the week, much like the lamb in our Lamb and Roasted Carrot Sheet Pan with Mint.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
