Sheet Pan Halibut with Orange and Fennel
Ingreadient
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1 pound fennel, trimmed and cut into 1/2-inch wedges
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3 teaspoons olive oil, divided
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1 tablespoon minced fresh garlic
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2 teaspoons Italian seasoning, divided
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1/4 teaspoon salt, divided
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1/4 teaspoon freshly ground black pepper, divided
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6 (4 ounce) halibut filets, 1-inch thick
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1 orange, thinly sliced
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fresh parsley, for garnish
Direction
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Gather all ingredients. Preheat oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with foil.
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Spread fennel in an even layer on the prepared pan. Drizzle with 2 teaspoons oil. Sprinkle with garlic, 1 teaspoon Italian seasoning, and 1/8 teaspoon each salt and pepper.
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Roast fennel until starting to soften, about 10 minutes.
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Add halibut to pan and drizzle with remaining 1 teaspoon oil. Season with remaining 1 teaspoon Italian seasoning and 1/8 teaspoon each salt and pepper. Top with orange slices.
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Roast until fennel is tender and fish flakes easily with a fork, 8 to 12 minutes. Garnish with parsley.
