Well Dined

30Oct/120

Halibut en Papillote – 2 Ways

Now that Hurricane Sandy has passed us without incident, I can catch up on posting!  Thanks to everyone for praying and thinking about us out here on the East Coast.

I have been trying to expand my repertoire of fish dishes beyond just salmon and discovered a really easy way to cook halibut.  Wrapping it in parchment paper with with various other ingredients and baking it leaves it moist, flaky, and flavorful.  Plus the presentation is really cool!

One combination that I really liked was lemon, cherry tomatoes, artichokes, olive oil, and basil.  I made this right at the end of summer with super sweet cherry tomatoes - look at those colors!

The parchment keeps all the liquid and steam locked in and the fish comes out super moist.

I served the fish over some roasted tomato pasta that I made with the same cherry tomatoes - so fresh and bright.

Another good combination is olive oil, lemon juice, a splash of white wine, fresh herbs (I used rosemary and thyme), and Ceregnola olives.  The olives have an incredible flavor when cooked and it permeates the fish.

Yum!  You can really use any flavor combination you like, though I recommend always using an oil of some type and a citrus.  Also - you will probably need more salt than you think, but can always add a little more after the fish is cooked if you are afraid of over salting in the beginning.

Halibut en Papillote with Lemon, Tomato, and Artichoke
adapted from Kitchen Confidante
serves 2

2 (6 oz) boneless halibut fillet
1 tbsp extra-virgin olive oil
1 lemon, sliced
12 cherry or grape tomatoes, halved
2/3 cup water-packed artichoke hearts, drained and halved
2 tbsp chopped basil
1/4 - 1/2 tsp fine sea salt
1/4 tsp ground black pepper

Preheat oven to 400 degrees. Place the fish fillet on a piece of parchment paper. Drizzle both sides with oil. Top with lemon and arrange tomatoes, artichoke hearts and basil over the top and around the sides. Season all over with salt and pepper.

Fold up parchment like a package, making sure the seam is at the top; tuck under the ends. Transfer to a baking sheet and bake until fish is just cooked through, 12 to 15 minutes. Transfer packages to a plate and carefully open the parchment paper to release steam before serving.

Halibut en Papillote with Herbs and Olives
adapted from Ina Garten
serves 2

2 (6 oz) boneless halibut fillet
1/4 - 1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tbsp freshly squeezed lemon juice
2 tbsp extra-virgin olive oil
splash of white wine
fresh thyme and rosemary
4 Ceregnola or other large green olives with pits

Preheat the oven to 400 degrees. Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice, olive oil, and wine over the top of the fillet. Lay the herbs on top and place the olives next to the fillet.

Fold up parchment like a package, making sure the seam is at the top; tuck under the ends. Transfer to a baking sheet and bake until fish is just cooked through, 12 to 15 minutes. Serve hot in the parchment paper.

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