Lunch

Pan-Seared Halibut with Charred Artichoke Agrodolce & Toasted Hazelnuts

Name: Pan-Seared Halibut with Charred Artichoke Agrodolce & Toasted Hazelnuts
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Yield: 2 servings
Ingredients: 2 halibut fillets (140g each), skin on, patted dry; 350g baby artichokes, halved lengthwise; 2 tablespoons extra-virgin olive oil; 3 tablespoons unsalted butter; 1 small shallot, minced; 3 tablespoons aged sherry vinegar; 2 tablespoons raisins or dried currants; 1 tablespoon honey or white miso; 40g hazelnuts, toasted and halved; 8 fresh parsley leaves, torn; Sea salt; Cracked pepper; Lemon wedges

Thick halibut fillet seared skin-side-down until golden and crispy, finished with brown butter. Baby artichokes charred until caramelized, then tossed in a quick agrodolce (sweet and sour with aged sherry vinegar and late-harvest fruit). Finished with toasted hazelnuts and bright parsley—a refined lunch that feels both light and satisfying.

682cal 38gprotein 39gcarbs 46gfat 12min prep 22min cook 2serves

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