Halibut with Zucchini en Papillote and a Fish Blog HopPosted on Jan 20, 2012 | 52 comments
Halibut with Zucchini en Papillote
Do not be intimidated by cooking en papillote - this method is healthy, simple, and quick. If you don't have parchment paper, aluminum foil may be substituted, but won't look as pretty.
Author: Katherine Martinelli
Recipe Type: Entree
Yield: 4 Servings
- ½ teaspoon olive oil
- ½ small onion, chopped
- 1 small zucchini, cut into large dice
- 3 cloves garlic, minced
- 1 pound halibut filet, cut into 4 even pieces
- Salt and freshly ground pepper
- 8 thin slices lemon
- ¼ cup dry white wine
- Preheat the oven to 375F.
- Heat the olive oil in a nonstick skillet. Add the onion, zucchini, and garlic and sauté until softened. Remove from the heat.
- Cut 4 pieces of parchment into squares or rectangles twice as big as the pieces of fish. Fold in half and cut out a half heart shape (like you did on Valentine's day as a kid so when it unfolds it's shaped like a heart). Lay the parchment on a baking sheet.
- Unfold one parchment heart and spoon ¼ of the zucchini mixture into the center.
- Place a piece of halibut on top and season with salt and pepper.
- Top with 2 lemon slices.
- Fold over the edges of the parchment little by little, leaving a small opening. Pour in 1 tablespoon of the wine and fold over to seal.
- Repeat with remaining parchment and fish.
- Put in the oven and bake for 8 to 10 minutes.
- Transfer the packets to plates and serve immediately.
Gluten Free, Parve