Halibut en Cocotte with Fennel and Saffron
Why This Recipe Works
Though meat cooked en cocotte is commonly seared, we decided against first searing the halibut for our halibut en cocotte recipe, as it tended to dry out our fish. We started by pan-roasting some garlic in olive oil to draw out its flavor, and then stirred in cherry tomatoes and placed the halibut on top. As the fish cooked, the tomatoes began to break down, releasing their juices and helping to build a sauce. Slowly cooking the fish for our halibut en cocotte recipe at a low temperature rendered it flaky and moist.