Easy Tomato Poached Halibut with Fennel and White Beans
This dish may seem fancy, but it's surprisingly easy to prepare. Tender halibut fillets are gently poached in a garlicky tomato and fennel sauce with white beans and briny olives. It’s hearty enough to serve as a main course yet light enough for a summer evening. I like to serve it over orzo so it soaks up all that delicious sauce, but it would also be great with rice, couscous, or even crusty bread.
Ingredients
For the Sauce and Fish
- 2 tablespoon olive oil
- 1 medium fennel bulb thinly sliced (reserve the fronds for garnish)
- 1 small red onion thinly sliced
- 3 garlic cloves thinly sliced
- 1-2 fresh red chiles thinly sliced (adjust to taste)
- 1 cup dry white wine or chicken or vegetable broth
- 1 can 28 oz / 796 mL fire-roasted crushed tomatoes
- 1½ cups cherry tomatoes halved
- 1 can 14 oz / 398 mL white Cannellini beans, rinsed and drained
- ½ cup Castelvetrano or other green olives halved
- Kosher salt and freshly ground black pepper
- 4 halibut fillets 6–8 oz each, about 1 inch thick
For serving
- 1½ cups dry orzo
- Fresh basil
- 1 lemon for zest and wedges for serving
- Extra-virgin olive oil for finishing optional
- ¼ cup fresh basil or parsley, chopped or whole leaves
- Chilis optional
Instructions
Cook the Orzo
- Bring a large pot (4–5 qt) of salted water to a boil.
- Add orzo and cook until al dente, 5–7 minutes or as per package instructions.
- Drain well, toss with a drizzle of olive oil, and set aside.
Make the Tomato–Fennel Base
- Heat olive oil in a large skillet (12–12.5”) over medium heat.
- Add fennel and onion. Cook 6–7 minutes until softened.
- Stir in garlic and chiles, cooking for 1 minute.
- Add white wine and scrape up any browned bits. Let it reduce by half, about 2 minutes.
- Stir in crushed tomatoes and cherry tomatoes. Season with salt and pepper. Simmer uncovered 8–10 minutes until slightly thickened.
- Stir in white beans and olives.
Poach the Halibut
- Pat the fish with a paper towel to dry. Nestle the halibut fillets into the sauce, spooning sauce over the tops.
- Cover with a lid or foil and cook gently for 8–10 minutes until the fish is opaque and flakes easily.
- Taste and adjust seasoning.
Finish and Serve
- Divide orzo among shallow bowls.
- Spoon the tomato–fennel sauce around each portion and top with a halibut fillet.
- Drizzle of olive oil, optional and zest with lemon.
- Serve with lemon slices and garnish with basil (or parsley) and fennel fronds.
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