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Roasted Orange-Fennel Halibut with Dijon Sauce
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Prep Time:
10 minutes
Total Time:
35 minutes
Tangy Dijon mustard, parsley, and orange peel blend into a vibrant sauce for halibut.
Ingredients:
  • 1/2 cup fat-free or light mayonnaise
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon Dijon mustard
  • 1 teaspoon grated orange peel
  • 1 (1 1/2-lb.) halibut fillet, cut into 4 pieces
  • 2 tablespoons orange juice
  • 2 teaspoons grated orange peel
  • 1/2 teaspoon fennel seed, crushed
  • 1/2 teaspoon garlic salt
Instructions:
  • Preheat oven to 425°F and spray a shallow baking pan with nonstick cooking spray. In a small bowl, mix all sauce ingredients until well combined. Chill in the refrigerator until ready to serve.
  • Place the halibut in a prepared pan. Brush it with fresh orange juice. Sprinkle with 2 tablespoons of chopped parsley, 2 teaspoons of orange peel, fennel, and garlic salt, then massage the seasonings into the fish with your fingers.
  • Bake fish at 425°F for 15-20 minutes or until easily flaked with a fork. Serve with sauce.

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