- 3 bulbs of fennel
- 1-2 Tbsp. extra virgin olive oil
- 1 tsp. dried oregano
- 1/2 tsp. Aleppo or paprika, optional
- Sea salt and pepper
- 1 1/4 cup quinoa, rinsed
- 2 cups broth
- “Boss Sauce” (click here for the recipe for the Boss Sauce)
- 1 1/4 lbs. halibut, portioned into 4 fillets
- Salt and pepper
- Coconut oil, for cooking
- Preheat the oven to 375’. Trim the ends, and slice the fennel in half, top to bottom, and then into wedges, keeping the core intact. Put the wedges on a baking sheet and drizzle them with the oil, oregano, salt, pepper and Aleppo pepper if using. Roast them in the oven for 25 minutes under tender and caramelized around the edges.
- While the fennel roasts, cook your quinoa. Combine the quinoa and broth in a pot. Bring it up to a boil, turn it down to a gentle simmer, cover and cook for 15 minutes until cooked through. Turn off the heat, fluff it with a fork and set aside.
- In a large skillet, heat a generous slick of coconut oil. Use a paper towel to dab both sides of the fish dry. Sprinkle with salt and pepper. When the coconut oil is hot, add the fillets. Do this in shifts if needed to not crowd the pan. Sear, undisturbed, for about 2 minutes until you can see from the side that the fish is turning opaque about halfway through. Gently flip the fish and sear the other side for a minute or two. You want to pull it before it is completely cooked through as it will continue to cook from residual heat.
- Stir in a few spoonfuls of the “Boss Sauce” into the quinoa. Plate your meal with a scoop of the quinoa, some of the roasted fennel and a portion of the fish. Drizzle green sauce over everything and garnish with fresh herbs.