A light and flavorful Mediterranean-style halibut dish, elegantly cooked in parchment paper. Inspired by the simplicity and quality of Italian cuisine, this recipe ensures tender, moist fish with aromatic vegetables.
Halibut en Papillote: Easy & Elegant Fish
A light and flavorful Mediterranean-style halibut dish, elegantly cooked in parchment paper. Inspired by the simplicity and quality of Italian cuisine, this recipe ensures tender, moist fish with aromatic vegetables.
Ingredients
- 2 null halibut fillets skin off (about 6 oz each)
- 0.5 cup cherry tomatoes halved
- 1 small zucchini thinly sliced
- 0.25 cup Kalamata olives pitted and halved
- 2 sprigs fresh thyme null
- 2 sprigs fresh rosemary null
- 2 thin slices lemon null
- 2 tbsp olive oil extra virgin
- null null Salt to taste
- null null Black pepper freshly ground
- 0.25 cup dry white wine or vegetable broth optional
Instructions
- Preheat your oven to 400°F (200°C).
- Cut two large pieces of parchment paper, approximately 15x12 inches each. Fold each in half to create a crease, then unfold.
- On one half of each parchment paper sheet, place a halibut fillet.
- Around each fillet, artfully arrange half of the cherry tomatoes, zucchini slices, and Kalamata olives.
- Top each fillet with a sprig of fresh thyme, rosemary, and a thin lemon slice.
- Drizzle each portion evenly with 1 tablespoon of olive oil, and season generously with salt and freshly ground black pepper.
- If using, carefully pour 2 tablespoons of dry white wine or vegetable broth over the fish and vegetables.
- Fold the other half of the parchment paper over the fish and vegetables. Starting from one end, tightly crimp the edges of the parchment paper together, creating a securely sealed packet that will trap the steam during cooking.
- Place the sealed packets on a baking sheet.
- Bake for 15-20 minutes, or until the fish is cooked through and flakes easily. The parchment paper packets will puff up significantly, indicating they are cooking properly.
- Carefully transfer the hot, puffed packets to individual plates. Serve immediately, allowing diners the pleasure of opening their own packets to release the aromatic steam and enjoy the perfectly cooked meal.
Notes
Ensure parchment paper is tightly sealed to trap steam effectively. Experiment with other quick-cooking vegetables like asparagus, bell peppers, or thinly sliced potatoes. A splash of dry white wine or vegetable broth adds extra moisture and flavor. Serve directly from the parchment for a dramatic and aromatic presentation.
