Halibut with Fennel & Orange

1+ Tablespoons Olive Oil

1 Small Fennel Bulb, thinly sliced

3 cloves Garlic, thinly sliced

1/3 cup white Wine

1 Orange, juiced

Salt & Pepper

2 - 6 oz Halibut Filets

1 Bay Leaf

Preheat the oven to 400 degrees.

In a 8-12 inch oven safe pan, heat 1 Tablespoon of the Olive Oil over medium-high heat.

Add the Fennel and Garlic and cook until softens, about 2 minutes.

Add the Wine and cook/boil for about 4-5 minutes.

Add the Orange juice, cook for one minute more.

Remove from heat.

Season the Halibut with Salt and Pepper and brush the tops with Olive Oil.

Push the Garlic/Fennel to the middle of the pan and place the bay leave in the middle of it.

Place the Halibut over the fennel mixture.

Spoon a bit of the liquid from the pan over the filets.

Place in oven and cook for about 10-12 minutes for 1 inch thick filets, or until it reaches 135-140 degrees.

When done, remove bay leaf.

If possible, spoon more of the liquid from the pan over the fish or any bit of left over juice from the orange that you can still squeeze out. 

Serve immediately.