Roasted Orange-Fennel Halibut with Dijon Sauce

 

1/2

cup fat-free or light mayonnaise

2

tablespoons finely chopped fresh parsley

1

tablespoon Dijon mustard

1

teaspoon grated orange peel

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

• 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.
• 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.
• 3 Bake at 425°F. for 15 to 20 minutes or until fish flakes easily with fork. Serve fish with sauce.