Lunch
Pan-Seared Halibut en Papillote with Green Olive Tapenade, Charred Fennel & Saffron Beurre Blanc
Pristine halibut steak encased in parchment with briny green olive tapenade, shaved fennel ribbons, and white wine; steamed until just opaque. Served tableside with the papillote opened to release fragrant steam, accompanied by a silken saffron-butter emulsion and crispy fennel shards.
856calper serving
37gprotein
18gcarbs
68gfat
14min prep 20min 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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