Wild Caught Alaskan Halibut Recipe

Prepare the Ingredients

Preheat your oven to 400°F (200°C). Wash and cut the fingerling potatoes in half lengthwise. Slice the fennel bulb thinly and chop the leek into thin rings. Clean the chanterelle mushrooms and set aside.

Cook the Potatoes

In a large bowl, toss the halved fingerling potatoes with 2 tablespoons of olive oil, salt, and black pepper. Spread them out on a baking sheet and roast in the preheated oven for about 15-20 minutes until they are tender and golden brown.

Sauté the Vegetables

In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the sliced fennel, chopped leek, and chanterelle mushrooms. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.

Cook the Halibut

Push the sautéed vegetables to one side of the skillet, and add the halibut fillets to the other side. Season the halibut with salt, black pepper, and drizzle with fresh lemon juice. Cook for 4-5 minutes on each side, or until the fish is cooked through and flakes easily.

Serve

Serve the halibut fillets on a plate with the roasted fingerling potatoes and sautéed vegetables. Garnish with fresh dill.