Lunch

Seared White Fish & Charred Corn Emulsion with Green Olive Tapenade

Name: Seared White Fish & Charred Corn Emulsion with Green Olive Tapenade
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 halibut or sea bass fillets, 180g each, skin on, room temperature; 3 tbsp clarified butter; 2 ears fresh corn, kernels stripped (about 250g); 1 cup chicken or vegetable stock; 1 tbsp white miso; 1 tbsp unsalted butter (for emulsion); 100g green Castelvetrano olives, pitted; 1 tbsp capers, rinsed; 1 clove garlic, minced; zest and juice of ½ lemon; 30ml best olive oil; 2 slices day-old sourdough, torn into small pieces; 2 cloves garlic, thinly sliced (for breadcrumb); sea salt, white pepper; flat-leaf parsley for garnish

A delicate white fish fillet—halibut or sea bass—seared in clarified butter until the skin crisps and flesh stays poached-tender, resting on a vivid corn emulsion spiked with a touch of miso, topped with a salty-green olive tapenade and shattered crispy garlic breadcrumb. Technique-forward, foolproof, burnished with autumn's opening light.

751cal per serving 37gprotein 32gcarbs 56gfat 12min prep 28min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this