Skip to main content

Slow-Cooked Halibut with Garlic Cream and Fennel

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This elegant slow-cooked halibut with garlic cream and fennel is a masterclass in delicate flavours and textures. By gently poaching the fish in seasoned double cream, the halibut retains a buttery, flake-perfect consistency that melts in the mouth. The natural sweetness of the fennel and the mellow warmth of softened garlic create a sophisticated base, while a bright, citrus-forward herb oil provides a vibrant finish to the dish.

As a high-protein main course, this recipe is ideal for those seeking a nutritious yet indulgent meal for a weekend dinner party or a special night in. The contrast between the rich, savoury cream and the zesty lemon oil ensures every bite is perfectly balanced. Serve in shallow bowls to capture every drop of the aromatic poaching liquid, perhaps with some crusty bread to finish.

In this article:

Video picks

Continue reading below

Ingredients for Slow-Cooked Halibut with Garlic Cream and Fennel

  • 2 small fennel bulbs, fronds reserved, bulbs cut into 1/2"-thick wedges

  • 8 garlic cloves, thinly sliced

  • 950ml double cream

  • 1 tablespoon plus 3 teaspoons kosher salt, divided

  • plus more

  • 675g skin-on halibut fillet, patted dry

  • 1 small lemon

  • 120ml extra-virgin olive oil

  • Freshly ground black pepper

How to make Slow-Cooked Halibut with Garlic Cream and Fennel

Back to contents

Preheat oven to 121°C. Place fennel in a large saucepan wide enough to fit fish comfortably. Add garlic, cream, and 1 tablespoon plus 2 teaspoons salt. Place over low heat and cook, stirring occasionally, until fennel is just tender, 12–15 minutes (do not let cream come to a boil). Remove from heat.

Season fish with remaining 1 teaspoon salt. Using tongs, carefully slip fish into pan (it should be mostly covered). Transfer to oven and cook fish, uncovered, until flesh easily flakes with a fork, 18–22 minutes.

While the fish is cooking, finely chop reserved fennel fronds and place in a small bowl (you should have about 120ml ). Cut ends off lemon; discard. Place lemon upright on one end and cut lemon into four lobes, working around the centre as you would an apple and leaving core and seeds behind. Finely chop lobes (peel and all) and transfer to bowl with fennel fronds. (You should have about 80ml .) Squeeze juice from core over fennel fronds; discard core. Drizzle in oil and toss mixture to combine. Season fennel oil with salt and lots of pepper.

Break fish into large pieces and divide among shallow bowls. Divide garlic and fennel among bowls and ladle some garlic cream on top; spoon fennel oil over.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.