Recently I was in Alaska to learn more about seafood so naturally I went fishing. Our boat caught a tremendous amount of halibut. Halibut can be very big fish and now I've come full circle and am enjoying having a freezer full of it. I believe the secret to cooking halibut is to be extremely gentle. It cooks up wonderfully when roasted slowly and is much harder to overcook at low temperatures. In this recipe you roast vegetables at high heat, give the fish a little rest at room temperature with a spice rub and then coat the fish with the juicy vegetables to help keep it moist while cooking it ever so slowly.
In 2014 Americans ate over 100 pounds red meat and about 100 pounds of poultry per capita, but only around 14 pounds of fish and seafood That's a shame because seafood is really good and even a small serving can be very satisfying. I find about 4 ounces is plenty.
Note: If you don't have cherry or grape tomatoes, just use diced Roma tomatoes instead.
Slow Roasted Alaska Halibut with Fennel & Tomatoes
1 cup thinly sliced fennel bulb