- Prep Time
- 25 mins
- Total Time
- 40 mins
- Serves
- Serves 4
Ingredients
- 4
- halibut fillet portions, 4 oz each, skin removed
- 0
- 1
- thinly sliced celery
- 250
- 1
- shallot, thinly sliced
- 0
- 1/2
- leek, cut julienne
- 0
- 1
- carrot, cut julienne
- 0
- 10
- grape tomatoes, halved
- 0
- 4
- fresh Thyme
- 0
- 0
- sea salt and pepper to taste
- 0
- 2
- Extra Virgin Olive Oil
- 30
- 2
- fresh lemon juice
- 30
- 2
- Unsalted Butter
- 10
- 4
- pieces parchment paper
- 0
Method
- Step 1
- Pre-heat the oven to 425°F (218°C) and prepare all ingredients as needed.
- Step 2
- Place 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.
- Step 3
- Set the Halibut on the vegetables and season with salt and pepper, olive oil, lemon juice and butter, top with the thyme sprig.
- Step 4
- Fold 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.”
- Step 5
- Serve 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
When cooking "en Papillote" make sure all the vegetable ingredients are similar in size, so they are finished cooking at the same time!
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Calories:
- 190
- Fat:
- 8 g
- Saturated Fat:
- 2 g
- Carbs:
- 9 g
- Fibre:
- 2 g
- Cholesterol:
- 35 mg
- Protein:
- 21 g
- Sodium:
- 90 mg
- Potassium:
- 705
