Halibut “En Papillote”
This one is an absolute show stopper! Steam-roasted in parchment-paper parcels. Any fatty filleted fish works. Adapted from a Wall Street Journal recipe.
After you open the parcels, you’ll drizzle with a muddle of parsley garlic and lemon
- 2 halibut fillets about ½ inch thick (total 12ozs ish)
- Kosher salt
- 2 lemons
- 4 tablespoons minced fresh parsley
- 2 cups halved cherry tomatoes
- 1 teaspoon red-wine vinegar
- 7 tablespoons olive oil, plus more for drizzling
- 3 cloves garlic, minced or finely grated
- 1 cup peas/snow peas or a bunch of thin asparagus
- 4 tablespoons white wine
- Baby potatoes
- Preheat oven to 450 degrees. Salt fish on both sides. Finely grate zest of 1 lemon over fillets. Sprinkle on 1 tablespoon parsley
- In a bowl, toss tomatoes with vinegar and 3 tablespoons oil. Stir in 2 minced garlic cloves and season with salt. Lightly crush tomato mixture until juices pool in bowl. Toss in peas/snow peas/thin asparagus.
- Create your parcels: Arrange each halibut fillet on a rectangle of parchment paper, leaving a 2-inch border all the way around. Spoon tomato-veg mixture and some juices over fish. Pour 1 tablespoon wine over each fillet and make a parcel. Fold foil over edges and crimp to seal. Place parcels on 2 baking sheets and bake until paper puffs and browns and fish is easily pierced with a knife and flakes when prodded, about 15 minutes.
- In a bowl or mortar, combine remaining parsley and garlic. Finely grate in zest of 1 lemon. Add juice of 1 lemon and remaining oil. Smash with pestle to form a chunky sauce. Add more lemon juice, oil and salt to taste.
- Cut open parcels at table and drizzle parsley concoction over contents. We served with fried baby potatoes and green salad and a glass of your favorite chilled white wine. I recommend a Sancerre or a Sauvignon Blanc
Adapted from the WSJ from Michael Tusk