Halibut en Papillote
Baking halibut en papillote, or in a packet of parchment, is an elegant way to cook this lovely, flaky white fish. The packets also contain potatoes, asparagus, and bell pepper, and are dressed with garlic butter and Meyer lemon slices.
Ingredient
- 4 tablespoons butter, at room temperature
- 2 cloves garlic, minced
- 1 Meyer lemon, very thinly sliced, or more as needed
- 4 fingerling potatoes, thinly sliced
- 8 asparagus spears
- 2 tablespoons fire roasted bell peppers
- 2 (6 ounce) halibut filets
- salt and freshly ground black pepper to taste
Direction
- Preheat the oven to 425 degrees F (220 degrees C). Tear off 2 pieces of parchment paper, at least 18 inches long.
- Mash garlic and butter together in a small bowl with the back of a spoon.
- Place 4 lemon slices on each piece of parchment. Layer with thinly sliced potato and 4 asparagus spears. Scatter bell pepper over, and top with 1 tablespoon butter.
- Place 1 halibut filet onto each stack of vegetables, and add 1 tablespoon butter. Layer on remaining lemon slices. Season with salt and pepper.
- To close packets, bring opposite sides of parchment together directly above fish. Roll down together tightly until parchment touches packet contents. Crimp the parchment. Now roll and crimp the other 2 sides of parchment to create a sealed packet; tuck ends underneath. Place packets on a baking tray.
- Bake in the preheated oven until fish flakes easily with a fork, about 25 minutes. Remove from the oven; let packets rest for 2 to 3 minutes before opening carefully.
