Lunch

Chermoula-Crusted Halibut en Papillote with Roasted Beet Salad & Pomegranate Tamarind Reduction

Name: Chermoula-Crusted Halibut en Papillote with Roasted Beet Salad & Pomegranate Tamarind Reduction
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 2 servings
Ingredients: 1 large bunch fresh cilantro (2 cups loosely packed); ½ bunch fresh flat-leaf parsley; 4 cloves garlic, minced; 2 tbsp roasted almonds; 3 tbsp extra-virgin olive oil, divided; 1 tsp ground cumin; ½ tsp ground coriander; ½ tsp paprika (sweet smoked); Zest and juice of 1 preserved lemon (or 2 tbsp fresh lemon juice + ½ tsp salt); Sea salt and cracked black pepper; 2 halibut fillets (6 oz each, 1½ inches thick); 3 medium beets, roasted, peeled, and cut into ½-inch wedges; 2 tbsp tamarind paste; ¼ cup pomegranate juice; 1 tbsp honey; 1 tsp sherry vinegar; Pinch of cayenne; ¼ cup pomegranate arils (seeds); 2 tbsp fresh mint leaves; 1 tbsp toasted sesame seeds; 2 tsp pomegranate molasses

A thick halibut fillet coated in vibrant cilantro-based chermoula is sealed in parchment with jewel-toned roasted beets and a complex tamarind-pomegranate glaze. Opening the packet releases fragrant steam and herbaceous aromatics—a show-stopping centerpiece.

890calper serving 85gprotein 61gcarbs 35gfat 25min prep 30min 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