Baked Halibut and Fennel Salsa

Baked Halibut and Fennel Salsa

With Smashed Baby Potatoes, Cauliflower, Carrots, and Asparagus
Serves 4 people


For the Halibut-

  • 4 halibut fillets
  • Salt and pepper to taste
  • Olive oil

For the Fennel Salsa-

  • 1 fennel bulb, finely chopped
  • 1 red onion, finely chopped
  • 1 lemon, juiced
  • 2 tablespoons olive oil
  • Salt and cayenne pepper, to taste

For the Vegetables-

  • 8 baby red potatoes, boiled, cooked and then smash down with your fist
  • 1 tablespoon butter + 1 teaspoon olive oil
  • 1 head purple cauliflower, cut into florets
  • 2 carrots, peeled and sliced into sticks (or buy the whole baby carrots from Trader Joes’ like in the photo and cut in half
  • 1 bunch asparagus, trimmed
  • Olive oil
  • Salt and pepper to taste


  • Preheat your oven to 400° degrees. Season the halibut fillets with salt and cayenne pepper, then drizzle with olive oil. Place the fillets on a baking sheet and bake for 12-15 minutes or until the fish flakes easily with a fork.
  • Boil the potatoes, cool, and smash down with your fist. Sear them in the butter and oil in a saute pan on medium heat until crispy, about 3 minutes on each side. Set aside.
  • While the fish is baking, prepare the fennel salsa. In a bowl, combine the chopped fennel, red onion, lemon juice, and olive oil. Season with salt and pepper, then set aside to let the flavors meld together.
  • For the vegetables, place the baby tomatoes, cauliflower florets, sliced carrots, and asparagus on a separate baking sheet. Drizzle with olive oil, then season with salt and pepper. Roast in the oven for 15-20minutes, or until the vegetables are tender and slightly caramelized.
  • To serve, place  the veggies in the center of the plate, topping with a piece of halibut fillet on each plate. Spoon some of the fennel salsa over the fish, then serve with the roasted potatoes on the side.
    Enjoy your meal!