Ingredients for Slow-Cooked Halibut with Garlic Cream and Fennel

• 2 small fennel bulbs, fronds reserved, bulbs cut into 1/2"-thick wedges

• 8 dentes de alho, finamente fatiados

• 950ml double cream

• 1 tablespoon plus 3 teaspoons kosher salt, divided

• plus more

• 675g skin-on halibut fillet, patted dry

• 1 small lemon

• 120ml de azeite de oliva extra-virgem

• Pimenta preta moída na hora

Preheat oven to 121°C. Place fennel in a large saucepan wide enough to fit fish comfortably. Add garlic, cream, and 1 tablespoon plus 2 teaspoons salt. Place over low heat and cook, stirring occasionally, until fennel is just tender, 12–15 minutes (do not let cream come to a boil). Remove from heat.

Season fish with remaining 1 teaspoon salt. Using tongs, carefully slip fish into pan (it should be mostly covered). Transfer to oven and cook fish, uncovered, until flesh easily flakes with a fork, 18–22 minutes.

While the fish is cooking, finely chop reserved fennel fronds and place in a small bowl (you should have about 120ml ). Cut ends off lemon; discard. Place lemon upright on one end and cut lemon into four lobes, working around the centre as you would an apple and leaving core and seeds behind. Finely chop lobes (peel and all) and transfer to bowl with fennel fronds. (You should have about 80ml .) Squeeze juice from core over fennel fronds; discard core. Drizzle in oil and toss mixture to combine. Season fennel oil with salt and lots of pepper.

Break fish into large pieces and divide among shallow bowls. Divide garlic and fennel among bowls and ladle some garlic cream on top; spoon fennel oil over.

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