Delicious Living
  • 3/4 cup dry white wine
  • 2 6- to 8-ounce halibut fillets (or other white fish)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 small cloves garlic, minced
  • 1/2 lemon, thinly sliced
  • 1 small fennel bulb, thinly sliced
  • 2 tablespoons capers, drained
  • 1/4 cup chopped kalamata olives, rinsed and drained
  • 1 sprig fresh rosemary

Halibut with Fennel, Capers, and Lemon

Lisa Turner | Delicious Living
  • Prep Time: 8 mins
  • Cook Time: 20 mins
  • Total Time: 28 mins
  • Serves: 2 people
  • Calories per serving: 261

Surprisingly, a slow cooker works well for some quick dinners, too; its even temperature is ideal for simmering fish. Serving tip: Accompany with brown basmati rice and a salad of chopped kale tossed with feta, walnuts, olive oil, and lemon juice.

  1. Place wine in a 4-quart slow cooker. Sprinkle fish fillets with salt and pepper and place in slow cooker. Top fish with garlic, lemon, and fennel; sprinkle with capers and olives. Add rosemary sprig. Cover and cook on high for 20-30 minutes, until fish is opaque and cooked through.


Nutrition Facts Per Serving:
Calories: 261 calories
% fat calories: 20
Fat: 6g
Saturated Fat: 1g
Cholesterol: 54mg
Protein: 38g
Carbohydrate: 14g
Fiber: 5g
Sodium: 780mg


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