Sunday, October 23, 2016

Recipe: Baked Halibut in Parchment Paper

This is a great recipe if you are afraid to cook fish. Halibut is meaty, firm and white, yet mild in flavor. Cooking it in parchment, or "en papillote," creates a moist and tender filet full of flavor. It also makes for a beautiful meal presentation: serve the packet on a plate with a side salad. Slash the parchment to release the steam and eat the fish right off the paper.

I used this technique for wrapping in parchment: https://youtu.be/52wYn99cL2I

cut parchment into heart shape pieces


Have all ingredients ready for assembly
Layer lemons and vegetables under the fish.

Top with pesto to taste, and drizzle with olive oil.

Finished packets ready to go into the oven.

Baked Halibut in Parchment Paper

4 sheets of parchment paper, approx 18"
4 fresh Halibut filets (6oz)
1 c. carrots, julienned
1 c. mexican squash or zucchini, julienned
1 scallion, julienned
1/2 c. perfect pesto
8 lemon slices, 1/4" thick and seeded
salt and pepper
extra-virgin olive oil


1. Preheat oven to 450°. Follow directions for heart-shaped parchment package in video above.
2. Unfold parchment heart and place two lemon slices on one side so that it touches the fold, but not the border.
3. Top lemons with 1/4 cup each carrots and squash and a few slices of scallion.
4. Place fillet on top of vegetables.
5. Spread 1-2 tablespoons of pesto over fillet; drizzle with olive oil and sprinkle with salt and fresh ground pepper.
4. Fold paper; sealing edges with folds. Repeat with the remaining parchment paper, fish, and vegetables.
5. Place packets on baking sheets. Bake at 450° for 15 minutes or until puffy and lightly browned. To serve in packets, carefully transfer to plates and pierce each to allow steam to escape. Diners can peel back the parchment to eat out of the package. To plate, open packets and transfer the fillets and vegetables to plates; pour juices over top.


*packets can also be made ahead and refrigerated until ready to cook










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