Name: Pan-Seared Halibut with Saffron Beurre Blanc and Roasted Fennel
Total time: 1 h
Yield: 4 servings
Ingredients: 4 piece halibut fillets (6oz each), skin removed; 2 large fennel bulbs, sliced into wedges; 0.25 cup dry white wine; 2 piece shallots, finely minced; 0.25 cup heavy cream; 6 tbsp cold unsalted butter, cubed; 1 pinch saffron threads; 2 tbsp olive oil; 1 piece lemon (juiced and zested); 2 tbsp fresh dill, chopped; 1 tbsp capers; 1 bunch microgreens for garnish; 1 to taste Salt & white pepper

1

Step 1Preheat oven to 425°F (220°C). Toss fennel with 1 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes until caramelized.

30 minutes

2

Step 2Steep saffron in 2 tbsp warm white wine for 10 minutes.

10 minutes

3

Step 3Season halibut fillets with salt and white pepper. Heat remaining olive oil in a large skillet over medium-high heat.

4

Step 4Sear halibut for 4-5 minutes per side until golden and cooked through. Remove from skillet and keep warm.

5 minutes

5

Step 5In the same pan, sauté minced shallots until translucent. Add remaining white wine and saffron mixture, reduce by half.

6

Step 6Add heavy cream, then whisk in cold butter one cube at a time until fully incorporated. Strain the sauce and season to taste.

7

Step 7Plate the roasted fennel, top with seared halibut, and drizzle with saffron beurre blanc. Garnish with chopped dill, capers, lemon zest, and microgreens.

Ingredients

Instructions