Baked Halibut with Fennel and Saffron Butter

Ingredients:

• 110 g unsalted butter at room temperature
• 0.5 tsp lightly crumbled saffron threads
• 1/4 teaspoon fennel seeds
• 1 small fennel root, thinly sliced, plus extra herbs for topping
• 1 clove garlic, finely grated
• Juice of 1 lemon
• 2 tablespoons extra-virgin olive oil
• 2 cups yellow grape or cherry tomatoes, halved
• 4 halibut fillets with skin, 200g each (center cut)

Preparation:

1. Combine 1 tablespoon of butter and saffron in a small microwave-safe bowl and microwave until melted, about 1 minute. Let cool for 5 minutes. Place the remaining butter and fennel seeds in a food processor and pulse until smooth. Add the melted saffron butter, 1 teaspoon of salt, and a few grinds of black pepper and continue to pulse until the butter turns bright yellow.
2. Transfer the saffron oil to a piece of plastic wrap and form into a 10 cm long log; freeze until firm, about 20 minutes. Saffron oil can be stored in the refrigerator for up to 2 weeks.
3. Meanwhile, preheat the oven to 425°F (220°C). Combine the chopped fennel, garlic, juice of half a lemon, 1 tablespoon olive oil, and 2 tablespoons water in a 9x13-inch baking dish. Drizzle with 2 tablespoons water and season with 1/2 teaspoon salt and freshly ground black pepper. Cover with foil and bake until the fennel is tender, about 20 minutes.
4. Toss the tomatoes with the remaining 1 tablespoon of olive oil, season with salt and pepper. Arrange the tomatoes on top of the fennel. Place the halibut on top of the vegetables, drizzle with the juice of the remaining half of the lemon, and season with salt and pepper.
5. Bake, uncovered, until the halibut is firm and opaque, about 12 minutes; remove from the oven and top each piece of fish with a thin slice of saffron butter. Return to the oven and bake until the butter begins to melt, about 2 minutes more. Serve garnished with fennel fronds.