Pan-Seared Halibut with White Bean & Charred Fennel Ragù over Creamy Polenta
Prep 20 min · Cook 35 min · Serves 4 · medium
A stunning French Provençal-inspired dinner featuring delicate pan-seared halibut over silky polenta, topped with a rustic white bean and caramelized fennel ragù infused with fresh herbs and aged garlic. The contrast of creamy polenta, tender fish, and aromatic beans creates a sophisticated yet approachable Mediterranean masterpiece.
Ingredients
- 4 fillets (6 oz each) halibut fillets, skin-on, patted dry
- 5 tbsp extra virgin olive oil, divided
- 2 medium fennel bulb, sliced into wedges, fronds reserved
- 6 cloves garlic cloves, minced
- 1 can (15 oz) canned cannellini beans, drained and rinsed
- 1.5 cups vegetable broth, low-sodium
- 1 cup polenta (cornmeal), whole grain, stone-ground
- 4 cups whole milk, warmed
- 3 sprigs fresh thyme
- 1 leaf bay leaf
- 1 whole lemon, zest and juice
- 1 tsp sea salt, divided
- 0.5 tsp black pepper, divided
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