Slow-Roasted Halibut with Fennel and Tomatoes

Servings: 4

Prep Time: 5 minutes

Cook Time: 35 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional



  • ½ cup olive oil

  • 2 pints cherry or grape tomatoes, halved (4 cups)
  • 4 garlic cloves, thinly sliced
  • 1 small fennel bulb, thinly sliced, fronds chopped for garnish
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Red pepper flakes, to taste
  • 1 ½ pounds halibut filet, patted dry
  • Basil, for garnish


    1. Preheat the BOV900 to BAKE, 400F, CONVECTION, rack position 6.

    2. Add cherry tomatoes, garlic and fennel slices to the roasting pan. Drizzle with olive oil, season with salt, black pepper and red pepper flakes. Stir to coat.
    3. Cook for 12 minutes until the fennel starts to brown on the edges and the tomatoes start to break down.
    4. Nestle the halibut filet in the center of the dish, making sure it is sitting on the bottom of the dish and not on any vegetables. Season with salt and black pepper. Cook for 15 min, until just opaque.
    5. Garnish with fresh basil and fennel fronds.



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