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Fish en Papillote - Halibut in Parchment Paper

Course Main Dish
Servings 6 people

Ingredients

  • 2 15 ounce cans cans cannelloni beans drained and rinsed
  • 4 cups baby spinach stems removed
  • 4 6-8 ounces filets of halibut skinless
  • Extra Virgin Olive Oil
  • sea salt and fresh ground pepper
  • 12 thin lemon slices
  • 1 Lemon cut in half to juice
  • 1/4 lb squash julienne very thin (4 inch long sticks)
  • 1/4 lb Zucchini julienne very thin (4 inch long sticks)
  • 1/4 lb Carrots julienne very thin (4 inch long sticks)
  • 4 thin slices Red Onion quartered
  • 6-8 basil leaves chiffonade
  • 8 ounces Kalamata Olives
  • 30-36 sweet drop peppers or 1 roasted red pepper thin slice the roasted red pepper
  • 2-3 ounces feta crumbled

Instructions

TO START

  • Do all your slicing and set up all the ingredients ready to assemble. Season the halibut with sea salt and fresh ground pepper.

CREATING YOUR FISH POCKET

  • Cut out a 12 by 16 inch piece of parchment paper. Fold it in half and cut out a wide heart. Open the heart.
  • On half of the heart, start layering your meal, using a sixth of the ingredients for each heart.

THE LAYERS

  • • Canneloni Beans • Spinach • Halibut • Lightly drizzle olive oil and squeeze fresh lemon juice over fish • Lay two slices of lemon on top of each fish • Zucchini • Squash • Carrots • Red Onion • Drizzle a little more lemon juice and lightly season with sea salt and fresh ground pepper • Kalamata Olives • Fresh Basil • Feta Cheese • Sweet Drop Peppers

SEALING YOUR HEART

  • Fold the parchment paper over the meal. Starting at the top of the heart, fold the paper over in 1 inch increments. At the bottom of the heart, fold your access paper under the heart.

COOKING YOUR FISH POCKET

  • Preheat oven to 450 degrees. Place fish pockets on a baking sheet. Bake fish pockets for 15 – 17 minutes, or until the fish has reach a minimum of 145 degrees. I checked the temperature of the fish by inserting an instant thermometer into one of the pockets, poacking it in until I reached the fish. Let rest for 10 minutes. Transfer to the dinner plates. Cut down the center of each pocket, being careful of the rising steam.
  • Serve.

Notes

Salmon in Parchment Paper

VARIATIONS ABOUND
This is only the beginning of what you can create. Here is a list of other options to create your own Fish en Papillote.
Fish:
Cod, Sea Bass (may take a little longer to cook), Salmon, Haddock, Shrimp, Scallops
Vegetables:
Asparagus (blanch prior to placing in the pockets, unless using pencil thin asparagus), Snap Peas, Snow Peas, Cherry Tomatoes, Baby Bok Choy (quartered), Bell Peppers, Scallions, Leeks, Mushrooms, Minced Garlic, Capers
Liquids:
Lemon or Blood Orange Olive Oil; Soy Sauce; Lime or Orange Juice; Ponzu Sauce; Sesame Oil; Butter; White Wine
Seasonings:
Seafood Seasoning; Old Bay; Lemon, Lime or Garlic Sea Salt; Fresh Thyme, Parsley or Cilantro; Red Pepper Flakes
AN EASY VEGETARIAN MEAL
You don’t have to put fish in your pocket. This could be done with all vegetables for a complete meal or as a side dish.