Chef Jean Louis Sangare
This halibut recipe from chef Jean Louis reflects the uncomplicated, traditional French cuisine that he delivers at the French restaurant. Perfect for the home cook, it is a simple summer recipe featuring easily-accessible ingredients.
In sauté pan, prepare the halibut, vegetable stock, white wine, butter, olive oil, and lemon juice. Allow to steam with lid for 7 minutes. Then, add all remaining ingredients (fennel, squash, tomatoes, black olive for niçoise, salt, pepper, thyme) for 1 minute. Serve it with broth and vegetables.