Braised Halibut with Fennel and Tarragon

Name: Braised Halibut with Fennel and Tarragon
Yield: Serves 4
Ingredients: 4 (6- to 8-ounce), skinless halibut fillets, 3/4 to 1 inch thick; , Salt and pepper; 6 tablespoons, unsalted butter; 2 (10-ounce), fennel bulbs, stalks discarded, bulbs halved, cored, and sliced thin; 4 , shallots, halved and sliced thin; 3/4 cup, dry white wine; 1 teaspoon, lemon juice, plus lemon wedges for serving; 1 tablespoon, minced fresh tarragon

Main Courses
Fish & Seafood
Weeknight

By Lan Lam ･ Appears in Cook's Illustrated March/April 2015

Braising is not just for tough roasts. It can also give you supple, perfectly cooked fish—with a vegetable side and a silky sauce, to boot.

SERVES 4

TIME 40 minutes

Braised Halibut with Fennel and Tarragon

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