Dinner
Pan-Seared Halibut en Papillote with Charred Romanesco, Green Olive Tapenade & Lemon Beurre Blanc
Pristine halibut fillet sealed in a paper cocoon with fresh herbs, white wine, and vibrant green olive tapenade, steaming to delicate translucence. Tender romanesco florets roast separately until they crisp at the edges and develop deep caramelized sweetness. A classic lemon beurre blanc—silky, bright and balanced—binds everything together, each component singing without overwhelming the delicate fish.
✓ 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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