Halibut with Tomato and Fennel

Halibut can be as long as 8 feet and weigh as much as 660 pounds.  It is a firm fish and can be fried, cooked and smoked. As with most fish, its cooking time is short. This dish can be made in about 15-20 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Halibut with Tomato and Fennel

serves 4

1½ lb. halbiut without skin or bone or an other firm fish such as cod, haddock or catfish

2 onions, finely chopped

1 fennel, sliced in thin strips

2 ripe tomatoes, cut in wedges

2 cloves garlic, finely chopped

4 tbsp. oil

4 tbsp. white wine

2 oz. feta, crumbled

2 tbsp. finely chopped parsley

8 olives, sliced in thin slices

To fry fish, rinse and pat dry  with a paper towel. Cut the fish in 1½ x 1½ inches pieces. Heat 2 tbsp. of  oil in a large frying pan over medium heat and add onions  and fennel and  fry 2-3 minutes. Add the tomato wedges and fry 2 more minutes. Take the vegetables up. Heat the rest of the oil and fry the fish 4-5 minutes. Come the vegetables back into the pan Add the white wine and cook 1 minute. Smuldre feta over the pan and cook 1 minute. Sprinkle with parsley and olives.

Suggested acompaniment: Boiled potatoes or crusty bread.

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