Fish without fuss means foil pack dinners! By cooking halibut with vegetables, white wine, capers, and olive oil - you get a beautifully seasoned fish with a sauce for drizzling over the top.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Main Course
Cuisine: American
Keyword: camping, fennel, fish, foil pack, gluten free, halibut, seafood, tomatoes, white fish
Servings: 2people
Calories: 200kcal
Author: Chef Sara Furcini
Ingredients
6ozhalibut
salt
freshly ground black pepper
4ozcherry tomatoes
1smallfennelcore removed, very thinly sliced (reserve fronds for garnish)
1tbspolive oilextra virgin
1tbspcapers
1tspfresh herbsthyme, parsley, or chives
1/4tspred pepper flakes
2tbspwhite winesauvignon blanc, pinot grigio, or chardonnay
Instructions
Preheat oven to 400°F.
Place a large sheet of tinfoil on a baking tray. Sprinkle the fish with salt and pepper on both sides, placing skin side down. Surround the fish with all the ingredients and wrap tightly.
Roast for 20 minutes or until the fish is tender and the flesh is white and opaque. Serve in the foil packs or portion the fish with the vegetables along with the white wine sauce. Garnish with fennel fronds.
Notes
Working with Fennel
Fennel has a fresh anise flavor that compliments fish.To remove the core, place the fennel bulb flat and make 2 cuts (forming a triangle) on either side of the white core. Remove the upper stalks and slice the length of the fennel in half like an onion. Cut into very thin strips - this is so the fennel cooks thoroughly in this recipe.Fennel fronds (the green tips) are delicate and can be used to garnish like any fresh, aromatic herb.If you can't find fennel, you may substitute onion or try adding a pinch of fennel seeds.