Baked Halibut with Fennel & Cucumber Raita

Lyn Blankenship

By
@akblueyes

I'm just starting to get into cooking with cast iron and this was the first dinner recipe I've made with it. It turned out wonderful! My husband really enjoyed this halibut. I'm sure any kind of white fish would be just as good.


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Comments:

Method:

Bake

Ingredients

CUCUMBER-FENNEL RAITA:

1 c
sour cream
1/2 c
diced cucumber
1/2 c
diced fennel bulb
1 tsp
chopped mint leaves
1/4 tsp
salt
1/4 tsp
pepper

PREPARE FISH:

1
fresh fennel bulb, thinly sliced
4
halibut fillets, 6-8oz each & 1" thick, skin removed
1/2 c
olive oil, extra virgin
1
lemon, thinly sliced
1 Tbsp
finely chopped fresh thyme leaves
1 tsp
sea salt

Directions Step-By-Step

1
To prepare raita, mix together the sour cream, cucumber, fennel, mint, salt and pepper in a medium bowl. Refrigerate until ready to serve.
2
To prepare fish, position a rack in the center of the oven and preheat to 375.
3
Place the sliced fennel in a 10-12" cast iron skillet. Lay the halibut fillets on top of the fennel and drizzle with the olive oil. Scatter the lemon slices, thyme and sea salt over top. Cover with foil and bake until the fish flakes easily when tested with a fork, 15-20 minutes. Serve with Cucumber-Fennel Raita, green salad and crusty bread.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tag: Quick & Easy