Halibut with White Wine-Braised Fennel & Spring Vegetables
This is the kind of dinner I find myself craving every spring. It’s light and fresh, but still feels comforting thanks to the buttery braised fennel and leeks. The vegetables gently melt into a lemony white wine broth that doubles as a sauce for the fish, while a quick topping of radishes, parsley, and tarragon (I’m coining it a radish-tarragon gremolata!) adds just the right amount of brightness and crunch.
It’s the perfect way to celebrate some of my favorite spring ingredients and comes together with very little effort. Serve it over rice with a side of asparagus and you have one of those simple, seasonal dishes that feels special enough to serve for company but easy enough for a weeknight meal.
Serves 4.
INGREDIENTS
4 Tbsp butter, divided
3 Tbsp olive oil, divided
2 fennel bulbs, quartered and cored
2 leeks, thinly sliced (white and light green parts only)*
4 small spring onions, thinly sliced**
3 stalks green garlic, thinly sliced**
Kosher salt
½ cup crisp, dry white wine (I love Sauvignon Blanc here)
1 cup fish or vegetable stock
4 white fish fillets (such as halibut, cod, or sea bass), about 6 oz each
½ bunch parsley, finely chopped
1 bunch breakfast radishes, very thinly sliced
2 lemons
Leaves from 3 sprigs tarragon, finely chopped
Steamed basmati rice and asparagus, for serving
METHOD
Heat a Dutch oven over medium-high heat. Add 2 Tbsp butter and 2 Tbsp olive oil. Once the butter is foaming, add the fennel wedges cut-side down. Cook until deeply golden, about 4–5 minutes per side, adjusting the heat as needed to prevent scorching.
Add the leeks, spring onions, green garlic, and a generous pinch of salt. Stir to coat in the fat and cook until softened and fragrant, about 2–3 minutes.
Pour in the white wine and stock, scraping up any browned bits from the bottom of the pot. Bring to a simmer, cover, and cook until the fennel is tender, about 8–10 minutes.
Remove the lid and gently stir the vegetables. Nestle the fish fillets into the braising liquid, spooning a little of the vegetables around them. Cover partially and cook for 6–8 minutes, or until the fish flakes easily with a fork.
Meanwhile, make the radish herb topping. In a small bowl, combine the radishes, parsley, a pinch of the tarragon, the zest and juice of 1 lemon, and the remaining 1 Tbsp olive oil. Season generously with kosher salt and toss to combine.
Once the fish is cooked, carefully transfer it to a plate. Turn off the heat and stir the remaining 2 Tbsp butter, the remaining tarragon, and the zest and juice of the second lemon into the vegetables and braising liquid. Taste and adjust seasoning as needed.
To serve, spoon the fennel and leek mixture over steamed basmati rice alongside asparagus. Top with a fish fillet and finish with the radish-tarragon gremolata. Enjoy!
NOTES
* After slicing the leeks, place them in a bowl of cold water and swish them around to loosen any dirt or sand. Let the grit settle to the bottom, then lift the leeks out and drain well.
** If spring onions aren't available, substitute 2 shallots. If you can't find green garlic, use 2 cloves of regular garlic, thinly sliced.