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Roasted Orange-Fennel Halibut with Dijon Sauce

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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Flavored with parsley and orange peel, Dijon mustard becomes a zesty basting sauce for roasted halibut.

Roasted Orange-Fennel Halibut with Dijon Sauce

  • Prep Time 10 min
  • Total 35 min
  • Servings 4
  • Ingredients 10
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Ingredients

Sauce

  • 1/2 cup fat-free or light mayonnaise
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon Dijon mustard
  • 1 teaspoon grated orange peel

Halibut

  • 1 (1 1/2-lb.) halibut fillet, cut into 4 pieces
  • 2 tablespoons orange juice
  • 2 tablespoons finely chopped fresh parsley
  • 2 teaspoons grated orange peel
  • 1/2 teaspoon fennel seed, crushed
  • 1/2 teaspoon garlic salt

Instructions

  • Step 
    1
    Heat oven to 425°F. Spray shallow baking pan with nonstick cooking spray. In small bowl, combine all sauce ingredients; mix well. Refrigerate until serving time.
  • Step 
    2
    Place halibut in sprayed pan. Brush with orange juice. Sprinkle with 2 tablespoons parsley, 2 teaspoons orange peel, the fennel and garlic salt; rub in with fingers.
  • Step 
    3
    Bake at 425°F. for 15 to 20 minutes or until fish flakes easily with fork. Serve fish with sauce.

Nutrition

180 Calories
3g Total Fat
32g Protein
5g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
30
Total Fat
3g
5%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
95mg
31%
Sodium
600mg
25%
Potassium
510mg
15%
Total Carbohydrate
5g
2%
Dietary Fiber
0g
0%
Sugars
3g
Protein
32g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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