Lunch

Pan-Seared Halibut en Papillote with Green Olive Tapenade, Charred Fennel & Saffron Beurre Blanc

Name: Pan-Seared Halibut en Papillote with Green Olive Tapenade, Charred Fennel & Saffron Beurre Blanc
Prep time: 14 min
Cook time: 20 min
Total time: 34 min
Yield: 2 servings
Ingredients: 2 halibut steaks (180g each), 1.5 inches thick; 140g pitted Castelvetrano olives; 25g capers in salt water; 20g fresh parsley; 40ml extra virgin olive oil; 1 medium fennel bulb; 120ml dry white wine; 90g cold unsalted butter, cubed; 0.3g saffron threads; 60ml fish or vegetable stock; 1 shallot, minced; Fleur de sel; Cracked black pepper; Zest & juice of 1 lemon

Pristine halibut steak encased in parchment with briny green olive tapenade, shaved fennel ribbons, and white wine; steamed until just opaque. Served tableside with the papillote opened to release fragrant steam, accompanied by a silken saffron-butter emulsion and crispy fennel shards.

856cal 37gprotein 18gcarbs 68gfat 14min 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 Lunch Recipes High-Protein Lunch Recipes Gluten-Free Lunch Recipes Mediterranean Lunch Recipes Beef Recipes Lemon Recipes