Lunch
Pan-Seared Halibut with Charred Artichoke Agrodolce & Toasted Hazelnuts
Thick halibut fillet seared skin-side-down until golden and crispy, finished with brown butter. Baby artichokes charred until caramelized, then tossed in a quick agrodolce (sweet and sour with aged sherry vinegar and late-harvest fruit). Finished with toasted hazelnuts and bright parsley—a refined lunch that feels both light and satisfying.
682cal per serving
38gprotein
39gcarbs
46gfat
12min prep 22min 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
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