Pan‑fried Atlantic Halibut with Vegetables

Ingredients

• 2 halibut fillets (about 180 g each)
• 2 tbsp butter
• 1 tsp lemon juice
• 400 g vegetable julienne (e.g., carrots, bell pepper, zucchini)
• 2 tbsp olive oil
• 50 ml Vegetable broth
• Salt
• Pepper
• 200 g green marinated olives
• 60 g black olives
• 1 tbsp Olive Oil
• 1 tsp lemon juice
• 1 tsp thyme leaves

Instructions

1. 1.

   Season the halibut fillets with salt, pepper and drizzle with lemon juice.

2. 2.

   Sauté the vegetable julienne in olive oil, season with salt and pepper, pour in vegetable broth, cover and steam for about 5 minutes.

3. 3.

   Pit and chop the olives; mix with 1 tsp olive oil, thyme leaves, lemon juice, salt and pepper to taste.

4. 4.

   Pan‑fry the halibut fillets in butter over medium heat for about 2–3 minutes per side until golden brown.

5. 5.

   Plate the vegetables on bowls and top each serving with a halibut fillet and drizzle of olive dressing.