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HALIBUT WITH ARTICHOKES, CARROTS AND FENNEL
2 lemons, halved
2 large artichoke hearts, halved
16 baby-cut carrots
1 small fennel bulb, halved lengthwise, then each half quartered
4 halibut or sea bass steaks
¾ tsp herbes de Provence
2 tbsp olive oil
1 c fish or chicken stock
1 ½ T finely chopped fennel leaves
2 T unsalted butter
Preheat oven to 400 degrees. Bring a large pot of water to the boil, squeeze in juice of lemons, and toss in rinds. Add the artichokes, carrots and fennel and cook about 12 minutes until tender. Drain and spread on baking sheet to cool.
Season the fish with salt and pepper and ½ t herbs. Heat the oil in an oven proof sauté pan over medium high heat until hot. Sear the fish for 2 minutes on each side. Remove fish to a plate.
Replace the sauté pan over medium high heat and add the vegetables, season and sauté about 3 minutes until browned. Arrange the fish on top and place, uncovered, in the oven for about 10 minutes to finish cooking.
Remove to a warm platter, add the stock to the pan to deglaze and reduce by 2/3. Stir in the fennel leaves and butter, season to taste and pour over the fish and vegetables. Serve immediately. |
