Halibut with Carrots, Fennel, Lemon, and Garlic

Name: Halibut with Carrots, Fennel, Lemon, and Garlic
Yield: 8 Servings
Ingredients: 1 cup olive oil, divided; 1 large fresh fennel bulb, halved, very thinly sliced, top fronds reserved; 2 large lemons; 1 sliced very thin, 1 cut into 8 wedges; 8 4-ounce halibut fillets; 2 medium carrots, cut into matchstick-size strips; 1 12-ounce container grape tomatoes or cherry tomatoes, halved; 2 large bunches fresh thyme; 2 garlic cloves, peeled

By Rozanne GoldPhotography by Pornchai Mittongtare

October 29, 2008

Recipe notes