Lunch

Pan-Seared Halibut with Charred Fennel, Green Olive & Preserved Lemon Jus

Name: Pan-Seared Halibut with Charred Fennel, Green Olive & Preserved Lemon Jus
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 2 servings
Ingredients: 2 halibut cheeks (180g each) or 2×150g centre-cut fillets; salt & black pepper; 3 tbsp extra-virgin olive oil, divided; 1 fennel bulb, trimmed & cut into 4 thick wedges; 2 cloves garlic, minced; ½ cup fish or vegetable stock; 2 tbsp preserved lemon, finely chopped (flesh & rind); 12 green Castelvetrano olives, pitted & halved; 1 tsp Dijon mustard; 1 tbsp cold butter, cubed; 2 tbsp fresh parsley, chopped; 1 tbsp fresh dill, chopped; 3 tbsp panko breadcrumbs, toasted in dry pan with ½ tsp olive oil & pinch salt

A confident sear on thick halibut cheeks, finished with a silky pan jus built from charred fennel and the bright, salty notes of preserved lemon and briny olives. Crisp breadcrumbs add textural sophistication.

518cal 30gprotein 23gcarbs 34gfat 10min prep 22min cook 2serves

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