Slow-Cooked Halibut with Garlic Cream and Fennel

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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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.

Ingredients for Slow-Cooked Halibut with Garlic Cream and Fennel

2 small fennel bulbs, fronds reserved, bulbs cut into 1/2"-thick wedges
8 spicchi d'aglio, affettati sottilmente
950ml double cream
1 tablespoon plus 3 teaspoons kosher salt, divided
plus more
675g skin-on halibut fillet, patted dry
1 small lemon
120ml olio extravergine di oliva
Pepe nero macinato fresco

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

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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.