Orange-Fennel Halibut Recipe

Prepare the Carrots

Preheat the oven to 425°F (220°C). Toss the sliced carrots with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

Cook the Spinach

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add the spinach and cook until wilted, about 3-4 minutes. Season with salt and pepper to taste. Remove from heat and set aside.

Prepare the Fennel and Halibut

Slice the fennel bulb thinly. In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced fennel and cook for about 5 minutes until softened. Season with salt and pepper.

Cook the Halibut

Push the fennel to one side of the skillet and add the halibut fillets. Squeeze half an orange over the fish, and season with salt and pepper. Cook for 4-5 minutes on each side until the fish is opaque and flakes easily with a fork.

Make the Gremolata

In a small bowl, combine cacao nibs, the zest of the other orange, and a pinch of salt. Mix well.

Serve

Place a portion of wilted spinach on each plate. Top with fennel and halibut. Arrange roasted carrots on the side and sprinkle the cacao nib gremolata over the top.