Halibut with Carrots, Fennel, Lemon, and Garlic

Name: Halibut with Carrots, Fennel, Lemon, and Garlic
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup olive oil, divided; 1 large fresh fennel bulb; 2 large lemons; 8 fillets halibut fillets; 2 medium carrots; 12 ounce grape tomatoes; 2 bunches fresh thyme; 2 cloves garlic; peeled

A delicate and flavorful dish featuring halibut fillets baked with fresh fennel, carrots, and tomatoes in a garlic-infused olive oil sauce. Perfect for an elegant dinner party or special occasion.

8 servings

1 hr 27 min

Published October 4, 2025

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Ingredients

•1 cup olive oil, divided
•1 large fresh fennel bulb
•2 large lemons
•8 fillets halibut fillets
•2 medium carrots
•12 ounce grape tomatoes
•2 bunches fresh thyme
•2 cloves garlic
•peeled

Cooking Instructions

1.
Preheat oven to 450°F. Line large rimmed baking sheet with foil, leaving overhang as long as baking sheet. Brush foil with 1 tablespoon oil. Scatter sliced fennel in center of foil as bed for fish. Top fennel with lemon slices, then fish, spacing slightly apart. Sprinkle fish with salt and pepper. Sprinkle carrots over fish; arrange tomatoes around fish. Drizzle 3 tablespoons oil over fish and tomatoes. Top with 16 thyme sprigs. Cover fish with foil overhang and seal. Bake fish until just opaque in center, about 12 minutes.
12 min
2.
Meanwhile, blend remaining 3/4 cup olive oil and garlic in blender until smooth. Season sauce to taste with salt and pepper.
5 min
3.
Open foil packet. Drizzle all of sauce over fish and vegetables. Reseal foil. Let fish cool at room temperature 1 hour. Chill overnight.
60 min
4.
Discard thyme sprigs. Using large spatula, transfer 1 fish fillet with fennel base to each of 8 plates. Divide tomatoes, carrots, and sauce among plates. Garnish fish with lemon wedges and fennel fronds.
10 min

Cooking Instructions

Preheat oven to 450°F. Line large rimmed baking sheet with foil, leaving overhang as long as baking sheet. Brush foil with 1 tablespoon oil. Scatter sliced fennel in center of foil as bed for fish. Top fennel with lemon slices, then fish, spacing slightly apart. Sprinkle fish with salt and pepper. Sprinkle carrots over fish; arrange tomatoes around fish. Drizzle 3 tablespoons oil over fish and tomatoes. Top with 16 thyme sprigs. Cover fish with foil overhang and seal. Bake fish until just opaque in center, about 12 minutes.

12 min

Meanwhile, blend remaining 3/4 cup olive oil and garlic in blender until smooth. Season sauce to taste with salt and pepper.

5 min

Open foil packet. Drizzle all of sauce over fish and vegetables. Reseal foil. Let fish cool at room temperature 1 hour. Chill overnight.

60 min

Discard thyme sprigs. Using large spatula, transfer 1 fish fillet with fennel base to each of 8 plates. Divide tomatoes, carrots, and sauce among plates. Garnish fish with lemon wedges and fennel fronds.

10 min