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Roasted Artichokes, Carrots, and Fennel with Pan-Roasted Halibut

Roasted Artichokes, Carrots, and Fennel with Pan-Roasted Halibut Recipe

  • 2 lemons
  • 3 large artichoke hearts (see Note) , halved instead of quartered
  • 16 baby-cut carrots
  • 1 small fennel bulb, halved lengthwise, then each half cut into quarters (or use ½ large bulb)
  • 4 halibut or sea bass steaks, about 6 ounces each
  • Salt and freshly ground pepper
  • 2½ teaspoons herbes de Provence
  • 2 tablespoons extra virgin olive oil
  • 1 cup dry white wine, fish or chicken stock , or canned low-salt chicken broth
  • 1½ tablespoons finely chopped fennel leaves
  • 3 tablespoons unsalted butter (optional)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 336kcal (17%)
Total Fat 11g (17%)
Saturated Fat 2g (10%)
Cholesterol 70mg (23%)
Total Carbohydrate 27g
Dietary Fiber 12g
Sugars 3g
Protein 38g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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