Petrale with balsamic fennel

Active: 10 minutes; Total: 40 minutes; Serves: 4

Fennel, sliced into ¾-inch wedges	2 bulbs
Balsamic glaze	1 tablespoon
Oil, olive	1 tablespoon + 1 tablespoon
Salt, sea	1 teaspoon + 1 teaspoon
Petrale fillets, thick	4
Tomatoes, cherry, canned with sauce	14 ounces
Sugar, coconut	1 teaspoon
Parsley, freshly chopped	3 tablespoons
Pepper, freshly ground

1. Preheat your oven to 400°F. 
2. Place the fennel wedges on a sheet pan, and drizzle with balsamic glaze, 1-tablespoon oil, and sprinkle with 1-teaspoon salt; bake 15 minutes, tossing once midway. 
3. Place the fish in a smaller rimmed baking sheet so that the fillets fit snuggly. 
4. Pour over the tomatoes, sprinkle the sugar and parsley, drizzle with remaining oil, and season with salt and pepper. 
5. Bake for an additional 15 to 20 minutes, until the fish is cooked through and the fennel is crisp at the edges. 

Recipe mildly modified from Sheet Pan Dinners by Jenny Tschiesche & Liz Franklin.

Poached halibut with lemon-onion marmalade

Lemon-onion marmalade
Olive oil	2 tablespoons
Onions, coarsely chopped	2 cups
Lemon	1
Balsamic vinegar	2 tablespoons
Brown sugar	¼ cup
Ginger, freshly grated	2 teaspoons
Halibut
Halibut	4 steaks (3 to 6 ounces each)
Celery, including leaves, sliced	1 stalk
Onion, sliced	½
Lemon, unpeeled, thinly sliced	½
Dry white wine	½ cup
Parsley sprigs	7 or 8
Bay leaf	1
Salt	½ teaspoon

1. Heat oil in a large skillet.
2. Add onions and sauté over a low heat until they are golden brown, about 20 to 25 minutes.
3. While onion cooks, grate lemon peel, being careful not to include the white pith; add lemon peel to onions while they are cooking.
4. Remove pith from lemon, slice, and remove seeds; chop lemon slices, and add to onions.
5. Add vinegar, sugar, and ginger; simmer 5 to 10 minutes; taste and add sugar, if necessary, and set aside.
6. Rinse halibut, and place in a large skillet or fish poacher; add enough water to cover fish by 1 inch, and then remove halibut and set aside.
7. To the water, add remaining ingredients (except marmalade).
8. Bring to boil; cover and boil for 10 minutes to develop the flavors.
9. Carefully place halibut in water; cover, reduce heat, and simmer for 10 minutes per inch of thickness.
10. Remove and serve with the warm marmalade.

Recipes from the Pacific Rim by Marjie Lambert.