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Gourmet

Oil-Poached Halibut With Tomatoes and Fennel

By Shelley Wiseman

4.3

(7)

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Oil-Poached Halibut with Tomatoes and Fennel

Fennel and tomatoes go silky when poached in olive oil, and when halibut follows suit, it picks up hints of the vegetables' flavor and becomes succulent and delicately nuanced.

Cooks' note:

Vegetables and fish can be cooked 1 day ahead. Remove from oil to cool, then chill in oil, covered. Reheat to warm over low heat, 10 to 15 minutes, before removing from oil.

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