Serves 4 Difficulty
4 Tablespoons olive oil 1 fennel bulb, trimmed and cut into 4 wedges 1 Tablespoon fennel greens, chopped 4-6 ounce halibut filets, skinned 1/4 cup gf flour 2 cloves garlic, chopped 1/4 cup dry white wine 1/4 cup gf chicken stock 2 Tablespoons unsalted butter Kosher salt and fresh ground pepper
Preheat oven to 425 degrees F. Heat 2 Tablespoons of oil in a small roasting pan over high heat. Add fennel bulbs and let cook without stirring for about 2 minutes. Transfer to pan to the oven and roast for 45 mintues. About 10 minutes before fennel is done, heat remaininig oil in an oven-proof skillet over high heat. Season the filets with salt and pepper and dredge them with flour. Place filet is the hot pan and brown on both sides, about 2 minutes per side. Remove the fennel from the oven and transfer the skillet with the filets into the oven. Roast the fish for 5 minutes. Remove the fennel from the roasting pan to a plate and tent with foil to keep warm. Place the roasting pan on the stove over high heat and the garlic. Saute garlic for 1 minute then add the fennel greens and wine and let cook until reduced by half. Add the stock and and butter and season to taste with salt and pepper. To serve: place a filet and fennel bulb on each plate and drizzle the sauce over the fish.