Why This Recipe Works

Inspired by a memorable meal eaten at a restaurant in Paris, this dish is light but flavorful, a little cheffy but easy to pull off at home. It pairs meaty fish and caramelized fennel with a bitter salad of radicchio, Belgian endive, and arugula. After cooking the fish and fennel and topping them with the greens, we spoon a bright pan sauce over it all, wilting some of the salad and countering some of its bitterness. Building the pan sauce around the fennel in the skillet imbues the fennel wedges with lemony punch.

Before You Begin

You can substitute cod for the halibut in this recipe; cod tends to be more delicate, so take care when flipping and transferring to serving plates. Trim the base of the fennel very lightly, and do not remove the core so that the wedges remain intact.

Instructions

Break leaves off 1 small head radicchio and tear into bite-size pieces; add to medium bowl. Trim bottom end of 1 head Belgian endive. Halve endive crosswise and separate leaves; transfer to bowl with radicchio. Add 2 cups baby arugula and toss to combine. Set aside.

Tear off ¼ cup fronds from 1 small fennel bulb; set aside. Remove stalks, lightly trim base, and cut bulb in half lengthwise. Slice bulb into ½-inch-thick wedges; set aside.

Pat 4 (6- to 8-ounce) skinless halibut fillets dry with paper towels and sprinkle with ½ teaspoon table salt and ¼ teaspoon pepper.

Heat 3 tablespoons extra-virgin olive oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add halibut and cook until browned on both sides, fish flakes apart when gently prodded with paring knife, and registers 130 degrees, 8 to 10 minutes, flipping halfway through. Divide halibut among 4 individual serving plates; set aside.

Heat 2 tablespoons extra-virgin olive oil in now-empty skillet over medium heat until shimmering. Add fennel wedges and cook until golden, about 10 minutes, flipping once halfway through.

Stir 1 minced large shallot and 3 minced garlic cloves into skillet with fennel and cook until softened and fragrant, about 2 minutes. Stir in ¾ cup dry white wine, ⅔ cup lemon juice, and 3 tablespoons water, and bring to simmer. Cook over medium heat until slightly reduced, about 2 minutes.

Stir in 2 tablespoons Dijon mustard until well combined, then remove from heat. Season with salt and pepper to taste.

Toss radicchio mixture, remaining 2 tablespoons oil, and remaining 1½ teaspoons lemon juice together in bowl. Divide fennel wedges evenly among reserved serving plates, then top fish in plate with radicchio mixture, creating mound on top of each fish fillet.

Spoon sauce directly from skillet over top of each mound of greens, sprinkle with fennel fronds and ½ teaspoon flake sea salt, and drizzle with extra oil. Serve immediately.