Halibut & fennel

2 lbs halibut, sliced into 6 pieces
3 fennel
3 garlic
1/2 c white wine
tarragon or white wine vinegar
veg stock

Pre-heat oven to 375.  Slice 3 large fennel into 6ths.  Heat 2 T oil in roasting pan until smoking.  Add fennel and cook until it starts to brown, 2 - 3 minutes. Put pan in oven and cook about 40 min.  (If you use a skillet, have one of those handle covers ready and pop it on as soon as you take the skillet out of the oven.)

About 10 min. before fennel comes out, heat a large saute pan with 1 T oil until smoking hot.  Season filets with salt and pepper and dredge in 1/2 c. flour.  Saute the fish, searing 2 - 3 min on each side, then put the skillet in the oven (get another handle cover ready).  Remove the fennel from the oven.  Leave the fish in oven for 5-6 min or until cooked through.

Remove the fennel pieces, then use the roasting pan to make the sauce, on medium heat.  Add 3 cloves chopt garlic and saute.  Add 1 T chopt fennel greens and 1/2 cup wine and cook 2 minutes. n Add 1 T tarragon vinegar, 1/4 c. veg stock, 1 T butter and coil.  Plate the fish, topped with fennel and sauce.