Spiced Roasted Halibut with Fennel & Onion
Source: Weeknight Fresh + Fast by Kristine Kidd
Serves 2 (can be doubled)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1 large red onion, halved lengthwise, then cut lengthwise through the root end into 1/2-inch wedges
3 tablespoons olive oil
Coarse kosher salt and freshly ground black pepper
2 Halibut Filets (about 6 oz each) SS: I used a 4 oz filet, and I was still full with the veggies and rice.
Chopped fresh cilantro
- Preheat the oven to 450 F (230 C). In a small bowl, combine the cumin, chili powder, cinnamon, and turmeric. Combine the fennel and onion wedges in a 10-by-14-inch metal baking pan. Add 2 tablespoons for the oil to the vegetables and toss to coat. Sprinkle with 1 tablespoon of the spice mixture and toss. Sprinkle with salt and pepper. Spread the vegetables in a single layer. Roast the vegetables until tender and browned, turning once, about 35 minutes.
- Meanwhile, brush a small baking pan with oil. Brush the fish filets with oil on both sides, sprinkle lightly on both sides with the spice mixture, and salt and pepper. Roast until the fish is almost firm to the touch, 5-8 minutes, depending on the thickness of the filet.
- Transfer the fish and vegetables to warmed plates, garnish with cilantro, and serve right away.
I served this dish with basmati rice, however couscous or jasmine rice will accompany this dish equally well. I also had a male friend taste-test this one, he gave the dish two thumbs way, way up!