Ingredients with Measurements:
- 1 lb Knockanore smoked halibut
- 1 fennel bulb, thinly sliced
- 1 orange, segmented
- 1 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the smoked halibut in a baking dish and brush with olive oil.
3. Add the sliced fennel and orange segments around the halibut.
4. Season with salt and pepper.
5. Bake for 15-20 minutes, or until the halibut is heated through and the fennel is tender.
6. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
5. Temperature:
- 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 10g
- Carbohydrates: 9g
- Protein: 20g
Substitutions for ingredients:
- Any other smoked fish can be used instead of halibut.
- Red onion can be used instead of fennel.
- Grapefruit can be used instead of orange.
Variations:
- Add sliced leeks or shallots to the fennel and orange mixture.
- Top with chopped fresh herbs, such as parsley or dill.
Tips and tricks:
- Be careful not to overcook the halibut, as it can become dry.
- Use a sharp knife to segment the orange.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve on a bed of greens or with roasted vegetables.
Garnishes:
- Fresh herbs, such as parsley or dill.
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Roasted potatoes or sweet potatoes.
- Steamed green beans or asparagus.
Troubleshooting advice:
- If the halibut is dry, try brushing it with a little more olive oil before baking.
Food safety advice:
- Make sure the smoked halibut is fully cooked before serving.
Food history:
- Knockanore is a small village in County Waterford, Ireland, known for its smoked fish.
Flavor profiles:
- The smoky flavor of the halibut pairs well with the fresh, bright flavors of the fennel and orange.
Serving suggestions:
- Serve as a light lunch or dinner.
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