Simple and Satisfying – Halibut en Papillote

Have you ever tried cooking “en papillote?”  which in French means “in parchment.”  Let’s stick with papillote – it sounds more French fou fou.

Getting ready for the oven

You will basically be wrapping the fish in parchment paper. The beauty of cooking this way is that once you seal the paper then the fish will cook evenly at a higher heat for less time and still stay moist.

I don’t have a specific recipe but you can start with placing the fish (halibut, salmon or other fish) on top of a bed of sliced tomatoes and/or thinly sliced onions that sit on top of a piece of parchment paper large enough to seal around it.  Coat the fish with capers/lemon/butter or a pesto sauce and a few sliced lemons over top.  Then seal the parchment tightly with lightly brushed on egg white. Bake at 375 until done. It can take anywhere from 10-20 minutes depending on the size fish.  You can always open the parchment to check but make sure to re-seal it again if not yet done. How to tell: pierce fish with a fork and if the fork meets resistance it’s not yet done.

Halibut baked in parchment topped with sundried-tomato-pesto & served over sliced sweet onions & campari tomatoes. Side: crisped roasted brussels sprouts.

For sides serve with rice & veggie of your liking.

I’d like to hear back from you to find out how your recipe turned out.

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