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Halibut En Papillote

Happy Sunday y’all!

I hope you all had a blessed weekend!

I meant to get around to this sooner for you all, this was Friday night’s dinner- Halibut En Papillote!

En Papillote is French for “in parchment” and is SUCH a fantastic way to incorporate a ton of flavor into your food in a quick, easy and mess free way!

You need a piece of parchment large enough to fold.

Rinse and pat Halibut dry and lay on parchment skin side down. I got a nice, 6oz. thick FRESH (never buy farmed!) piece of halibut from Whole Foods which is one of the best and only places to buy fish in a land locked place like TN!

Drizzle some good quality extra-virgin olive oil over the top along with sea salt and fresh cracked pepper.

Those steps ALWAYS stay the same! As for the toppings, you can adjust it to fit the flavors you like or whatever is most fresh in the grocery store. I pretty much always use tomato with a white fish because the flavors blend beautifully and the juices are amazing! I often add artichoke, or olives, or green beans- get creative!

For this version I added organic Thyme from the garden, organic chopped rainbow chard, some chopped compare tomatoes (my FAVORITE!), fresh sliced garlic, chopped asparagus and some lemon slices. Fold into the parchment and place on a baking sheet in a 400 degree (Fahrenheit) oven for 15-20 minutes.

BE CAUTIOUS when opening the parchment, it uses steam to cook all that beautifulness in there so when you open the parchment the steam will escape and be hot!

Serve right in the parchment and save the dishes or be an over achiever like me and serve over some roasted asparagus (chop off ends, toss in evoo and sprinkle with sea salt and cook with the halibut for the same length of time, easy, right?)!

TRUST ME when I say you will want an AMAZING crusty French Baguette to dip in that sauce.

Healthy, Light, Clean.

What more can you ask for?!

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1 Comment

  • Reply Kate Gaudette

    Yum! This looks delicious and is something I will definitely make!

    September 1, 2017 at 7:41 pm
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