Lunch
Pan-Seared Halibut with Burnt Romesco & Charred Green Olives
A thick halibut fillet, seared skin-side down until golden and butter-basted, meets a romesco sauce kissed dark with charring—roasted almonds and peppers caramelized at the edges. Castelvetrano olives char in the same pan until blistered and caramelized, adding briny-sweet complexity.
805calper serving
80gprotein
7gcarbs
50gfat
15min 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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