Baked Halibut with Fennel & Cucumber Raita

Lyn Blankenship


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.


★★★★★ 1 vote




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

  • 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

How to Make Baked Halibut with Fennel & Cucumber Raita


  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.

Printable Recipe Card

About Baked Halibut with Fennel & Cucumber Raita

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

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