5 ingredient pan-seared halibut with artichoke hearts and saffron broth
- Preparation Time10 mins
- Cooking Time20 mins
- Serves4
- DifficultyEasy
4 halibut fillets (about 150g each)
Salt
Freshly ground black pepper
1 tbsp olive oil
1 (400g) tin artichoke hearts, drained and chopped
180ml reduced-sodium chicken broth
1 tsp saffron threads
1) Season both sides of halibut with salt and black pepper.
2) Heat oil in a large skillet over medium-high heat. Add halibut and cook 2 minutes per side, until golden brown.
3) Remove fish from pan and set aside.
4) To the same pan, add artichoke hearts, broth and saffron. Bring to a simmer. Return fish to pan and simmer 2 minutes, until fish is fork-tender.
5) Transfer to a serving platter and is usually served with couscous.
