Name: Slow-Cooked Halibut with Garlic Cream and Fennel
Yield: 4 servings
Ingredients: 2 small fennel bulbs, fronds reserved, bulbs cut into 1/2"-thick wedges; 8 garlic cloves, thinly sliced; 4 cups heavy cream; 1 Tbsp. plus 3 tsp. kosher salt, divided; plus more; 1 1/2 lb. skin-on halibut fillet, patted dry; 1 small lemon; 1/2 cup extra-virgin olive oil; Freshly ground black pepper

Bowl filled with wedges of baby fennel and flaky white fish in a cream sauce drizzled with olive oil and scattered with...

Photo by Alex Lau, Food Styling by Susie Theodorou

When garlic is cooked gently in plenty of fat (in this case, cream), it becomes something else entirely—an elegant shadow of its raw self. Tacky cloves go silky and sultry, warm and welcoming. For this recipe, cod and pollock are both great alternatives for the halibut.

Recipe notes

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