Halibut en papillote
Prep Time
Serves
Cooking Mode
4 halibut fillet portions, 4 oz each, skin removed
1 thinly sliced celery
1 shallot, thinly sliced
½ leek, cut julienne
1 carrot, cut julienne
10 grape tomatoes, halved
4 fresh Thyme
0 sea salt and pepper to taste
2 Extra Virgin Olive Oil
2 fresh lemon juice
2 Unsalted Butter
4 pieces parchment paper
4 halibut fillet portions, 4 oz each, skin removed
1 thinly sliced celery
1 shallot, thinly sliced
½ leek, cut julienne
1 carrot, cut julienne
10 grape tomatoes, halved
4 fresh Thyme
0 sea salt and pepper to taste
2 Extra Virgin Olive Oil
2 fresh lemon juice
2 Unsalted Butter
4 pieces parchment paper
Directions
1Pre-heat the oven to 425°F (218°C) and prepare all ingredients as needed.
2Place the squares of parchment paper on the work table and fold in half to mark the center line. Divide the vegetables evenly between the two pieces of parchment placing them centered on one half of the paper. Lightly season with salt and pepper.
3Set the Halibut on the vegetables and season with salt and pepper, olive oil, lemon juice and butter, top with the thyme sprig.
4Fold the parchment paper over and seal it closed by folding over all the ends repeatedly. Place on a tray and bake in the oven for 12-15 minutes, until the paper is golden and has “puffed up.”
5Serve immediately as is in the paper pouch, opening it at table side or open the pouch, carefully move the fish over, gently set the vegetables in the center of a plate or bowl, set the fish on top of the vegetables and pour any juices left in the pouch over the fish, serve and enjoy!
Tips
1
When cooking "en Papillote" make sure all the vegetable ingredients are similar in size, so they are finished cooking at the same time!
Disclaimer
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Personal Note
Personal Note
