Cold Halibut Appetizer with Carrots, Fennel, Lemon, and Garlic
Appetizers • European
Description
Cold halibut appetizer with carrots, fennel, lemon, and garlic
Ingredients
- Olive Oil 10 fl oz
- Fennel 1 piece
- Lemon 2 pieces
- Halibut 8 pieces
- Carrot 2 pieces
- Marinated cherries 10 oz
- Thyme 2 bunches
- Garlic 2 cloves
Step-by-Step Guide
Step 1
Preheat the oven to 450°F (230°C). Line a large baking sheet with foil, leaving long edges. Grease the foil with 1 tablespoon of oil.
Step 2
Evenly layer thinly sliced fennel on the foil. Then add a layer of thinly sliced lemons and top with the fish. Season with salt and pepper.
Step 3
Sprinkle the julienned carrots on top and add the halved cherry tomatoes.
Step 4
Then place 16 sprigs of thyme on top, wrap in foil, and place in the oven until cooked through, about 12 minutes.
Step 5
Meanwhile, blend the remaining olive oil with the minced garlic in a blender. Season with salt and pepper.
Step 6
Carefully open the foil and drizzle the fish and vegetables with the oil sauce. Reseal the foil and let the fish cool for 1 hour. Then refrigerate overnight.
Step 7
Remove the thyme sprigs. Transfer 1 piece of fish to each plate along with the vegetables and sauce. Garnish with lemon wedges.
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