Lunch

Pan-Seared Turbot en Papillote with Charred Fennel, Green Olive Tapenade & Saffron Beurre Blanc

Name: Pan-Seared Turbot en Papillote with Charred Fennel, Green Olive Tapenade & Saffron Beurre Blanc
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: 2 turbot fillets, 6 oz each, skin on, pin-boned; 1 fennel bulb (about 12 oz), halved lengthwise, cored; ¾ cup Castelvetrano olives (pitted); 2 tablespoons capers (rinsed); ¼ cup fresh parsley leaves; ¼ cup fresh tarragon leaves; 1 preserved lemon, finely minced; 4 tablespoons butter (divided); 1 shallot, minced; 2 tablespoons dry white wine; ½ cup fish or vegetable stock; ¼ teaspoon saffron threads; 2 tablespoons extra virgin olive oil; Fleur de sel and cracked white pepper to taste; Zest of 1 lemon

Premium turbot fillets are flash-seared skin-side down until crispy, then enclosed in parchment with charred fennel, Castelvetrano olives, and saffron-infused beurre blanc. The papillote traps aromatic steam, perfuming the fish while keeping it impossibly moist. Served at table with the parcel's aromatics cascading over.

887cal per serving 71gprotein 22gcarbs 57gfat 20min prep 35min 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