48 minutes
A flavorful dish featuring halibut fillets seasoned with cumin, chili powder, cinnamon, and turmeric, paired with roasted fennel and onion.
teaspoons
teaspoons
teaspoons
Turmeric Powder
teaspoons
Large Fennel Bulb, cut lengthwise into 1-inch wedges
each
Large Red Onion, halved lengthwise then cut lengthwise into ½-inch wedges
each
tablespoons
to taste
to taste
Halibut Fillets
0 oz
Fresh Cilantro, chopped
to taste
1. Preheat the Oven
Preheat your oven to 450°F (230°C).
2. Prepare the Spice Blend
Combine the ground cumin, chili powder, ground cinnamon, and ground turmeric in a small bowl.
3. Season the Vegetables
Place the fennel wedges and onion wedges in a 10-by-14-inch (25-by-35-cm) metal baking pan. Drizzle with 2 tablespoons of olive oil and sprinkle 1 tablespoon of the spice blend over them. Add coarse kosher salt and freshly ground pepper to taste. Toss until well coated.
4. Roast the Vegetables
Spread the vegetables out in a single layer in the pan and roast them in the preheated oven for about 35 minutes, turning once halfway through, until tender and nicely browned.
5. Prepare the Halibut Fillets
Brush a small baking pan with the remaining 1 tablespoon of olive oil. Place the halibut fillets in the pan and sprinkle them with the remaining spice blend. Season with coarse kosher salt and freshly ground pepper to taste.
6. Roast the Halibut
When the vegetables have about 5-8 minutes left to roast, place the pan with the halibut in the oven. Roast until the fish is almost firm to the touch, about 5-8 minutes.
7. Serve
Transfer the roasted vegetables and halibut to warmed plates. Garnish with chopped fresh cilantro. Serve immediately.
. Brussels Sprouts & Sweet Potato
Add orange or lemon zest to the spice rub for the halibut to give it a bright, citrusy note. You can also finish the dish with a squeeze of fresh lemon or orange juice to enhance the freshness.
. Moroccan Charmoula
Introduce fresh herbs such as dill, cilantro, or flat-leaf parsley. Chop them finely and sprinkle them over the finished dish for a burst of green and a different herbal profile.
Switch out the fennel and onion for other vegetables like bell peppers, zucchini, or cherry tomatoes to complement the halibut while providing a new set of flavors and textures.
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