Roasted Halibut with Fennel and Artichokes

from Heartsmart Cooking for Family and Friends
Bonnie Stern
Bonnie Stern takes the stress out of entertaining with make ahead and serving tips for these mouthwatering lowfat menus. Colour photos. $28.95.

David Forestell, a chef who prides himself on working with the best ingredients, cooked this for me in Kelowna. He used fresh halibut that his friends had caught, and it was sensational. When you know where your food comes from and you trust your suppliers, food has the extra flavour of a heart and soul.

Salmon, sea bass, cod or red snapper would also be good in this.

Makes 4 servings.

4 halibut fillets, skin removed, about 4 oz/125 g each 4
3 tbsp olive oil, divided 45 mL
1 tbsp lemon juice 15 mL
1 tsp grated lemon peel 5 mL
1tbsp capers 15 mL
1 tbsp chopped fresh rosemary, or 1/2 tsp/2mL dried 15 mL
1 tsp crushed fennel seed, optional 5 mL
2 bulbs fennel, trimmed and thinly sliced 2
2 lb baby potatoes, cleaned 1 kg
1 14-oz/540 mL can artichoke hearts, drained and halved 1
1/4 tsp salt 1 mL
1/4 tsp pepper 1 mL

1. Place halibut in a shallow dish and sprinkle with 2 tbsp/25 mL olive oil, lemon juice, peel, capers, rosemary and fennel seed (if using). Marinate for 15 minutes at room temperature.

2. Spread thinly sliced fennel in bottom of a baking dish. Sprinkle with remaining 1 tbsp/15 mL oil and bake in a preheated 450°F/230°C oven for 10 to 15 minutes, or until it starts to browned.

3. Spoon artichokes over fennel and combine gently. Arrange fish in a single layer on top. Sprinkle with salt and pepper. Roast for 15 to 20 minutes or just until the fish is cooked through and light brown.

4. Meanwhile, cook potatoes in boiling water until tender -- 20 to 25 minutes. Drain well. Serve fish with potatoes.

Serving suggestion: Serve fish on a bed of greens as a salad.

Make ahead: The fennel can also be roasted ahead.

This is also delicious served cold or at room temperature.

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