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Halibut with Fennel, Olives and Cherry Tomatoes


1 fennel bulb – thinly sliced (reserve fennel fronds for garnish)
1 small onion – thinly sliced
Olive oil
2 garlic cloves – sliced
1 lemon – thinly sliced
Salt and pepper
4 halibut fillets, 4-5 oz each – skinned and deboned
1 cup kalamata olives – pits removed
1 cup cherry tomatoes – halved
1/2 cup Chardonnay
3 T butter - cut into small chucks


In large skillet over medium heat, sauté fennel and onion in 2 T olive oil for 5 minutes. Add garlic, lemon, salt and pepper and sauté for 2-3 minutes more. Transfer to a plate and set aside. In same skillet over medium-high heat, add more olive oil and cook halibut
on each side for 3-5 minutes. Add fennel mixture back into skillet, arranging around the fish. Then add olives, tomatoes and wine.

Cover and cook for 3-4 minutes. Remove lid and add butter. Cook for a few more minutes. Add salt and pepper to taste if needed. Plate the fish and serve drizzled with pan juices and fresh fennel fronds. Serves 3-4.

Serve with:

Kunde Family Winery Reserve Chardonnay