4 parts
- 2 fennel bulbs, leaves reserved, bulbs cut into 1/2-inch thick wedges
- 8 garlic cloves, thinly sliced
- 4 cups heavy cream
- 1 tbsp. Add 3 tsp. kosher salt, divided; plus more
- 1 1/2 pounds skin-on halibut fillets, pat dry
- 1 small lemon
- 1/2 cup extra virgin olive oil
- freshly ground black pepper
- Preheat oven to 250°F. Place the fennel in a large pan wide enough to comfortably fit the fish. Add garlic, cream, and 1 Tbsp. Add 2 tsp. Salt. Place over low heat and cook, stirring occasionally, until fennel is just tender, 12-15 minutes (do not let the cream boil). Remove from heat.
- Season fish with remaining 1 teaspoon. Salt. Using tongs, carefully transfer fish to pan (most of it should be covered). Transfer to oven and cook fish, uncovered, until meat flakes easily with a fork, 18-22 minutes.
- While the fish is cooking, chop the reserved fennel fronds and place in a small bowl (you should have about 1/2 cup). Cut off ends of lemon; discard. Holding the lemon upright at one end, cut the lemon into quarters, working around the center like you would an apple, leaving the core and seeds intact. Chop the leaves (peeled and all) and place in a bowl with the fennel fronds. (You should have about 1/3 cup.) Squeeze juice from cores from fennel fronds; discard cores. Drizzle with oil and stir to combine. Season the fennel oil with salt and plenty of pepper.
- Break the fish into large chunks and divide into shallow bowls. Divide the garlic and fennel among bowls and top with some of the garlic cream; spoon in the fennel oil.
