5 ingredient pan-seared halibut with artichoke hearts and saffron broth

  • 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.

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