baked halibut with fennel & cucumber raita
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.
prep time
cook time
method
Bake
yield
Ingredients
- CUCUMBER-FENNEL RAITA:
- 1 cup sour cream
- 1/2 cup diced cucumber
- 1/2 cup diced fennel bulb
- 1 teaspoon chopped mint leaves
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- PREPARE FISH:
- 1 - fresh fennel bulb, thinly sliced
- 4 - halibut fillets, 6-8oz each & 1" thick, skin removed
- 1/2 cup olive oil, extra virgin
- 1 - lemon, thinly sliced
- 1 tablespoon finely chopped fresh thyme leaves
- 1 teaspoon sea salt
How To Make baked halibut with fennel & cucumber raita
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Step 1To prepare raita, mix together the sour cream, cucumber, fennel, mint, salt and pepper in a medium bowl. Refrigerate until ready to serve.
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Step 2To prepare fish, position a rack in the center of the oven and preheat to 375.
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Step 3Place 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.
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