Halibut en Papillote is a simple yet elegant dish that locks in moisture and flavors by cooking the fish in parchment paper. This healthy preparation method delivers tender, flaky halibut infused with fresh herbs and vegetables, perfect for a light and satisfying meal.
Delicious Halibut en Papillote :
Impress your guests with Halibut en Papillote—a delicate, flavorful dish cooked in a parchment packet. This French-inspired cooking technique is easy to master and ensures the fish remains moist and aromatic with every bite.
History of the Recipe :
“En Papillote” is a classic French cooking method that means “in parchment.” It dates back centuries and was traditionally used to steam fish and vegetables, allowing natural flavors to blend without the need for added fats. This technique has become popular worldwide due to its ability to deliver moist, flavorful, and healthy dishes.
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Delicious Halibut en Papillote
Ingredients
- 2 halibut fillets (6-8 oz each)
- 2 tbsp olive oil or melted butter
- 1 lemon (thinly sliced)
- 1 small zucchini (thinly sliced)
- 1 small carrot (julienned)
- 2 garlic cloves (minced)
- 4 sprigs fresh thyme (or your favorite herbs)
- Salt and black pepper (to taste)
- Parchment paper sheets (about 12x16 inches)
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C).
- Prepare parchment packets: Cut two large pieces of parchment paper. Fold each piece in half and cut into a heart shape for easier sealing.
- Assemble the packets: Place a halibut fillet on one side of each parchment heart. Drizzle with olive oil or melted butter, season with salt and pepper, and top with lemon slices, zucchini, carrot, garlic, and fresh thyme.
- Seal the packets: Fold the parchment paper over the fish and crimp the edges tightly, forming a sealed packet. Ensure there are no gaps for steam to escape.
- Bake the fish: Place the packets on a baking sheet and bake for 18-20 minutes. The halibut is ready when it reaches an internal temperature of 130°F (54°C) and flakes easily with a fork.
- Serve immediately: Carefully open the packets to release the aromatic steam and serve directly in the parchment for a beautiful presentation.
Notes
- Be cautious when opening the parchment packets, as steam will be hot.
- Adjust cooking time based on the thickness of the halibut fillets.
Tips for Delicious Halibut en Papillote :
- Use parchment paper instead of foil for better steaming and presentation.
- Customize with your favorite vegetables and herbs like dill, parsley, or fennel.
- Add a splash of white wine to the packet for extra flavor and moisture.
FAQs for Delicious Halibut en Papillote :
- Can I use other types of fish?
Yes! This method works well with other white fish like cod, sea bass, or snapper. - Can I prepare the packets ahead of time?
Absolutely. Assemble the packets a few hours in advance and store them in the refrigerator until ready to bake. - Is parchment paper safe for baking?
Yes, parchment paper is heat-resistant and safe for baking at temperatures up to 425°F (220°C).
Conclusion :
Halibut en Papillote is an elegant yet simple dish that combines delicate flavors with a healthy cooking method. This easy-to-follow recipe is perfect for a light, nutritious meal that’s sure to impress. Enjoy the aromatic steam and tender fish straight from the parchment!