Halibut with fennel

This recipe was inspired by Eddie Gordon. Kevin and I were shopping at Gordon's Pumpkin Farm recently. The fennel was remarkably fresh. Mr. Gordon recommended that I slice it thin and bake on top of a white fish. It was a quite mellow addition to the halibut I used. This serves two.

Ingredients

Halibut, 1 filet

Fennel, 4 to 5 thin slices

Olive oil, 2 tsp

Dried parsley, a few sprinkles

Tin foil, to cover the bottom and sides

Preparation

Prepare the baking dish by adding enough foil to cover the bottom and go up the sides. Rinse and pat dry the halibut. Place the halibut skin side down in the foil lined baking dish. Lay the sliced fennel atop the fish. Drizzle with olive oil. Sprinkle with dried parsley. Pinch the four corners of the foil together. This will partially cover the fish. My baking dish has a lid, so I used it. Bake at 400 degrees F for 40 minutes.

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