This Halibut with Leek and Fennel recipe makes an elegant meal with minimal effort, and pairs wonderfully with our Rutherford Sauvignon Blanc
2 halibut fillets
3 Tbsp Round Pond Meyer Lemon Olive Oil
½ medium leek, sliced lengthwise in half then sliced thin
½ medium fennel bulb, cored and sliced thin
1 clove garlic, peeled and minced
¼ cup dry white wine
½ cup fish stock or clam juice
1 Tbsp chopped chervil or basil
½ Meyer lemon
salt and pepper
Heat 2 Tbsp Meyer Lemon Olive Oil in skillet. Season halibut fillets with salt and pepper, add to hot oil. Sear 3-4 minutes on one side till golden brown. Flip over and sear 2 minutes, remove halibut and set aside.
In skillet, heat remaining 1 Tbsp Meyer Lemon Olive Oil over medium-high heat. Add leek and sauté 2-3 minutes. Add fennel and garlic, sauté 2-3 minutes. Add white wine and reduce till almost dry. Pour in fish stock and chervil and reduce by half.
Add seared halibut, cover and cook to desired temperature. Squeeze lemon over halibut and adjust seasoning with salt and pepper. Serve over sautéed spinach or wild rice and enjoy!
Recipe by chef Jeffrey Bernys, Napa Valley