Halibut En Papillote

I’m not sure if I know how to pronounce the title of this post correctly. But En Papillote is a method of preparing fish, chicken or beef in sealed up little packages so they can steam in wine or another flavorful liquid of your choice. It’s a healthy and delicious way to enjoy your meal, perfect for entertaining and a great way to reduce calories. I am sure this would work well with a little butter and cream too.

This was so delicious and easy to prepare that I decided I need to go out and buy more parchment paper . Many more dishes will be prepared in these little packets. For today’s recipe; fresh wild halibut was baked and steamed in parchment paper with white wine, lemon juice, asparagus and fresh thyme. The end result was soft and buttery; every bite melting in your mouth. When serving be sure to open packets at the table to allow everyone to smell the aroma, they will be in heaven.

Ingredients:

3/4 pound fresh wild halibut (cut into 2 pieces)
8 stalks asparagus, (cleaned and trimmed)
1/2 leek (cleaned and cut into small ribbons)
4 fresh lemon slices
4 to 5 sprigs fresh thyme (dill or basil would be nice too)
¼ cup white wine (1/8 cup for each packet)

To prepare:

Preheat oven to 400 °.

Take 2 pieces of parchment about 12 inches long. Set halibut in the middle of the parchment, season with salt and pepper. Place asparagus, leeks, lemon slices and your choice of fresh herb.

How to create your packet:

Overlap parchment paper and then fold tightly around the food to create a seal. Add wine before sealing pouch completely. 

Add parchment packets to a large cast iron skillet and place in oven. Bake until firm to the touch, about 6 to 12 minutes depending on the thickness of the fish. Remove from oven. Be careful of the steam when opening. Remove lemon slices and herbs.