Roasted Orange-Fennel Halibut with Dijon Sauce

Flavored with parsley and orange peel, Dijon mustard becomes a zesty basting sauce for roasted halibut. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

Sauce

1/2

cup fat-free or light mayonnaise

tablespoons finely chopped fresh parsley

tablespoon Dijon mustard

teaspoon grated orange peel

(1 1/2-lb.) halibut fillet, cut into 4 pieces

tablespoons orange juice

tablespoons finely chopped fresh parsley

teaspoons grated orange peel

1/2

teaspoon fennel seed, crushed

1/2

teaspoon garlic salt

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1

Heat oven to 425°F. Spray shallow baking pan with nonstick cooking spray. In small bowl, combine all sauce ingredients; mix well. Refrigerate until serving time.
2

Place halibut in sprayed pan. Brush with orange juice. Sprinkle with 2 tablespoons parsley, 2 teaspoons orange peel, the fennel and garlic salt; rub in with fingers.
3

Bake at 425°F. for 15 to 20 minutes or until fish flakes easily with fork. Serve fish with sauce.