BAKED HALIBUT WITH FENNEL & CUCUMBER RAITA

Baked Halibut with Fennel & Cucumber Raita image

Provided by Lyn Blankenship

Categories Fish

Number Of Ingredients 14

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CUCUMBER-FENNEL RAITA:
1 c sour cream
1/2 c diced cucumber
1/2 c diced fennel bulb
1 tsp chopped mint leaves
1/4 tsp salt
1/4 tsp pepper
PREPARE FISH:
1 fresh fennel bulb, thinly sliced
4 halibut fillets, 6-8oz each & 1" thick, skin removed
1/2 c olive oil, extra virgin
1 lemon, thinly sliced
1 Tbsp finely chopped fresh thyme leaves
1 tsp sea salt

Steps:

1. To prepare raita, mix together the sour cream, cucumber, fennel, mint, salt and pepper in a medium bowl. Refrigerate until ready to serve.
2. To prepare fish, position a rack in the center of the oven and preheat to 375.
3. Place the sliced fennel in a 10-12" cast iron skillet. Lay the halibut fillets on top of the fennel and drizzle with the olive oil. Scatter the lemon slices, thyme and sea salt over top. Cover with foil and bake until the fish flakes easily when tested with a fork, 15-20 minutes. Serve with Cucumber-Fennel Raita, green salad and crusty bread.