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Roasted Halibut with Wine Braised Fennel

This recipe was adapted from the April 2011 issue of Food and Wine magazine, it is simple and delicious!

3 Tbsp. of extra virgin olive oil
3 fennel bulbs, cut through the cores into 1 inch-thick pieces
Salt and freshly ground Tellicherry black pepper
1/4 tsp. aleppo pepper
1 cup plus 1 Tbsp. dry white wine
1/4 cup water
2 bay leaves
1/4 cup golden raisins
1 small shallot, minced
One 2 1/2 lb skinless halibut or striped bass fillet

1. Preheat the oven to 450. In a large skillet heat 2 tablespoons of the olive oil. Add the fennel wedges cut side down, season with salt and black pepper and sprinkle with the aleppo pepper. Cover and cook over moderate heat until the fennel is browned, about 12 minutes, turning the wedges halfway through. Add 1 cup of the wine and the water, bay leaves, and raisins and simmer over low heat, turning the wedges a few times, until most of the water has evaporated and the fennel is tender, about 15 minutes. Discard the bay leaves and season the fennel with salt and black pepper.

2. Meanwhile, spread the minced shallot in the shape of the fish fillet on a rimed baking sheet and drizzle with the remaining 1 tablespoon of wine. Season the skin side of the fillet with salt and black pepper and set it down on the minced shallot. Rub the top of the fish with the remaining 1 tablespoon of the olive oil and season with salt and black pepper. Roast the halibut on the top shelf of the oven for about 12 minutes, until it is barely opaque in the center.

3. Transfer the halibut with its cooking juices, to a platter, spoon the braised fennel alongside and serve.

Make ahead. The braised fennel can be refridgerated over night in an air tight container. Reheat gently before serving.

6 servings