Lunch

Seared Halibut en Papillote with Charred Fennel & Burnt Orange Jus

Name: Seared Halibut en Papillote with Charred Fennel & Burnt Orange Jus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 halibut fillets (140g each, skin on); 1 large fennel bulb (halved lengthwise, then into 8 wedges); 2 oranges (1 zested, both juiced); 200ml fish or vegetable stock; 100ml dry white wine; 30g unsalted butter (cold, cubed); 4 sprigs fresh thyme; 2 bay leaves; sea salt; black pepper; 2 tbsp olive oil; 1 tsp fennel pollen (optional but lovely)

A whole halibut fillet sealed in parchment with charred fennel wedges, white wine, and fresh thyme—the paper puffs open at the table, releasing an herbaceous steam. A burnt-orange jus, made from reduced orange juice, stock and roasted bones, provides a sophisticated citrus depth that's neither sweet nor acidic—just brilliant.

710calper serving 78gprotein 17gcarbs 32gfat 15min 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