01/04/2013 10:04 EST | Updated 03/06/2013 05:12 EST

Enjoy roasted halibut with fresh taste of orange juice and sun-dried tomatoes

An easy orange juice-infused butter makes this roasted halibut entree sing out with the fresh flavour of the south. This dish is simple enough for a weekend meal and elegant enough for special guests.

Roasted Halibut With Tomato Orange Butter

Preparation Time: 15 minutes

Cook Time: 20 minutes

4 thick pieces halibut (about 575 g or 1 1/4 lb total)

15 ml (1 tbsp) butter, melted

7 ml (1 1/2 tsp) fennel seeds, crushed

1 large clove garlic, rasped or grated

1 ml (1/4 tsp) each salt and freshly ground black pepper

Tomato Orange Butter

45 ml (3 tbsp) butter, softened

125 ml (1/2 cup) orange juice

30 ml (2 tbsp) chopped sun-dried tomatoes

15 ml (1 tbsp) chopped fresh parsley

Pinch of freshly ground black pepper

In a large bowl, place halibut pieces. Drizzle with butter and sprinkle with fennel, garlic, salt and pepper. Toss gently to coat fish well. Place on parchment paper-lined baking sheet and roast in a 220 C (425 F) oven for about 20 minutes or until fish flakes easily when tested with a fork.

Tomato Orange Butter: Meanwhile, in a small saucepan, melt butter over medium heat and whisk in orange juice and sun-dried tomatoes. Bring to a simmer and cook for 5 minutes or until tomatoes are softened. Stir in parsley and pepper. Spoon sauce over halibut to serve.

Makes 4 servings.

Source: Florida Department of Citrus.