Dinner

Pan-Seared Halibut en Papillote with Charred Romanesco, Green Olive Tapenade & Lemon Beurre Blanc

Name: Pan-Seared Halibut en Papillote with Charred Romanesco, Green Olive Tapenade & Lemon Beurre Blanc
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 halibut fillets (200g each), skin-on; 300g romanesco florets; 100g pitted green Castelvetrano olives; 3 tbsp capers, rinsed; 2 tbsp fresh parsley; 1 tbsp fresh tarragon; 100ml dry white wine; 1 shallot, minced; 150g cold butter, cubed; 3 lemons (1 for beurre blanc, 2 for garnish), juiced and zested; 4 tbsp olive oil, divided; 2 fresh thyme sprigs; Sea salt and cracked pepper to taste

Pristine halibut fillet sealed in a paper cocoon with fresh herbs, white wine, and vibrant green olive tapenade, steaming to delicate translucence. Tender romanesco florets roast separately until they crisp at the edges and develop deep caramelized sweetness. A classic lemon beurre blanc—silky, bright and balanced—binds everything together, each component singing without overwhelming the delicate fish.

1144cal 43gprotein 16gcarbs 100gfat 20min prep 20min cook 2serves

Members

Create a free account to see the full recipe

Free members get the full ingredients, step-by-step method and the ability to save favorites.

Start free Log in

More like this

High-Protein Recipes Gluten-Free Recipes Mediterranean Recipes Healthy Dinner Recipes High-Protein Dinner Recipes Gluten-Free Dinner Recipes Mediterranean Dinner Recipes Lemon Recipes