I give you best tips on how to perfectly cook tender, juicy halibut fillets by searing them in a pan first and finishing them on top of a vegetable medley of fennel, grape tomatoes and shallots, extra virgin olive oil and fresh herbs. You will swear your fish came out of a restaurant kitchen.
FULL RECIPE BELOW :

Pan Roasting Fillet of Halibut with Fennel

4 pieces Halibut fillet about 6 oz. each (180 gm)
You can substitute grouper, snapper, sea bass
Salt and freshly cracked black pepper to taste
2 Tbsp. olive oil for searing fish (25 ml)
Freshly chopped herbs – thyme , dill, parsley

4 shallots, sliced
1 bulb fennel, thinly sliced
*you can use zucchini, Swiss chard or other veggies
2 Tbsp. olive oil (25 ml)
Grated zest and juice of ½ Meyer lemon or lemon
8 grape tomatoes, cut in half
Splash Dry vermouth , optional

Preheat oven to 375 D .

Arrange shallots, fennel and tomatoes in a small oval baking dish. Sprinkle with lemon zest and juice and drizzle with olive oil. Season with salt and pepper and sprinkle with dill. Bake for about 15-20 minutes, or until fennel begins to soften.

Meanwhile, heat a heavy bottom pan over medium heat, dry.
*Note I was using a non stick pan but you can use cast iron . Drizzle the fish fillets on both sides with olive oil and season with salt and pepper. When pan is hot, place fish fillets in, not touching. If pan is not large enough, you can sear in two batches. Sear for about 2 minutes or until golden. Do not try to move fish before it is fully seared or it will stick and tear. Flip, sprinkle with chopped herbs and repeat on other side. Remove from pan . Immediately deglaze pan with dry vermouth if desired.
* In video I added the vermouth to roasting pan but you can also deglaze the hot pan once you remove the fish .

Remove roasted vegetables from oven and arrange seared fish on top. Pour deglazing liquid on top of fish and cover with a piece of parchment paper not fully enclosed, to let some steam escape. Alternatively you can cover with a lid , leaving a gap for steam to escape. Bake for about 7-8 minutes for fish that is 1 “ thick. To test doneness, insert a small knife into the middle of fish for 8 seconds. Remove and when it is just hot but not burning to the touch , fish is cooked.

Remove and serve with roasted fennel and some rice.

Serves 4