Slow-cooked halibut with garlic cream and fennel recipe

Ingredients for Slow-cooked halibut with garlic cream and fennel

• 2 small fennel bulbs, cut into 1.5 cm-thick wedges, fronds reserved

• 8 garlic cloves, thinly sliced

• 960 ml double cream

• 30 g kosher salt, divided; plus more

• 675 g skin-on halibut fillet, patted dry

• 1 small lemon

• 120 ml extra-virgin olive oil

• freshly ground black pepper

How to make Slow-cooked halibut with garlic cream and fennel

1. Preheat the oven to 120°C (fan) / 130°C (conventional).

2. Place the fennel in a large saucepan that is wide enough to accommodate the fish comfortably.

3. Add the garlic, cream, and 15 g (1 tablespoon plus 2 teaspoons) of salt to the saucepan.

4. Set the heat to low and cook, stirring occasionally, until the fennel is just tender, about 12–15 minutes. Do not allow the cream to boil.

5. Remove the saucepan from the heat.

6. Season the fish with the remaining 5 g (1 teaspoon) of salt.

7. Using tongs, carefully lower the fish into the pan, ensuring it is mostly covered by the fennel and cream mixture.

8. Transfer the saucepan to the oven and cook the fish, uncovered, until the flesh easily flakes with a fork, approximately 18–22 minutes.

9. While the fish is cooking, finely chop the reserved fennel fronds and place them in a small bowl (you should have about 120 ml).

10. Cut off the ends of the lemon and discard them.

11. Stand the lemon upright on one end and cut it into four lobes, working around the centre and leaving the core and seeds behind.

12. Finely chop the lemon lobes (peel and all) and add them to the bowl with the fennel fronds (you should have about 80 ml).

13. Squeeze the juice from the core over the fennel fronds and discard the core.

14. Drizzle in oil and toss the mixture to combine.

15. Season the fennel oil with salt and plenty of pepper.

16. Break the cooked fish into large pieces and divide them among shallow bowls.

17. Distribute the garlic and fennel evenly among the bowls, then ladle some garlic cream on top.

18. Spoon the fennel oil over each serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.