Lunch

Pan-Seared Halibut en Papillote with Chermoula, Charred Green Olive & Preserved Lemon Essence

Name: Pan-Seared Halibut en Papillote with Chermoula, Charred Green Olive & Preserved Lemon Essence
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 halibut fillets (180 g each), pin bones removed; Large bunch fresh cilantro (60 g), rough chop; Large bunch flat-leaf parsley (40 g), rough chop; 4 cloves garlic; 1 tsp ground cumin; 1 tsp smoked paprika; 2 tbsp fresh lemon juice; 90 ml extra-virgin olive oil, divided; 1 medium fennel bulb, shaved thin; 120 g green olives (Castelvetrano or Gordal), pitted; 2 preserved lemons, white flesh removed, rind minced; Sea salt, black pepper; 60 ml vegetable broth; Fleur de sel for finishing; 2 sheets parchment paper (30×40 cm each)

Inside parchment, halibut steams gently atop a bed of charred green olives, roasted fennel, and preserved lemon. Chermoula—cilantro, parsley, garlic, cumin, paprika—forms an herbaceous blanket. The package opens with a dramatic steam plume, releasing an intoxicating bouquet of Moroccan spice and sea.

723cal 39gprotein 25gcarbs 54gfat 20min prep 25min cook 2serves

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