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Prepare the halibut: Toast the coriander and fennel seeds in a medium frying pan over medium heat until fragrant, about 2 minutes. Remove from the heat and crush with a mortar and pestle, or transfer to a clean spice grinder.
Prepare the carrots: While the fish rests, bring a large pot of salted water to a boil. Meanwhile, fill another bowl with ice and water to create an ice bath.
Place lemon slices on halibut; return dish to oven and roast 10 to 12 minutes or just until halibut turns opaque in center. To serve, sprinkle with fennel fronds, if using.
Remove baking dish from oven. Place halibut on vegetables; drizzle with liqueur and remain¬ing 1 teaspoon oil. Sprinkle with fennel seeds, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Place lemon slices on halibut; return dish to oven and roast 10 to 12 minutes or just until halibut turns opaque in center.
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Heat 1 cup vegetable broth in a 1-quart saucepan over medium-high heat to a boil. Add half the dried mushrooms. Remove the saucepan from the heat and let stand for 15 minutes or until the ...
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The parcel is typically made from folded parchment paper, but other material, such as a paper bag or aluminum foil, may be used. The parcel holds in moisture to steam the food. [2] The pocket is created by overlapping circles of paper or foil and folding them tightly around the food to create a seal.