Halibut En Papillote
This is another simple dish that can be prepared in advance and put in the oven as your guests eat the appetizer. I believe in the principle of eating fish once or twice a week. But I notice lots of unpracticed cooks intimidated by the notion of preparing fish, especially whole, so I am always on the lookout for quick and easy preparations. You can substitute flounder, sole, monkfish, salmon, cod, bass or swordfish for the halibut. The cooking time will be shorter with the lighter fish, such as sole, and longer with meatier fish, such as swordfish.
This is another simple dish that can be prepared in advance and put in the oven as your guests eat the appetizer. I believe in the principle of eating fish once or twice a week. But I notice lots of unpracticed cooks intimidated by the notion of preparing fish, especially whole, so I am always on the lookout for quick and easy preparations. You can substitute flounder, sole, monkfish, salmon, cod, bass or swordfish for the halibut. The cooking time will be shorter with the lighter fish, such as sole, and longer with meatier fish, such as swordfish.
- Carbohydrate 4.28930999897448 g
- Cholesterol 130.56 mg
- Fat 10.0810533321417 g
- Fiber 0.572633324080964 g
- Protein 85.2293233330234 g
- Saturated Fat 1.41508199986631 g
- Serving Size 1 1 Serving (442g)
- Sodium 243.617059894089 mg
- Sugar 3.71667667489352 g
- Trans Fat 2.03129949992091 g
- Calories 504 calories
Step-by-step
- Cut 8 pieces of parchment (or aluminum foil) into squares large enough to cover each fish fillet with a two-inch border all around. Lightly brush 4 squares with olive oil. Preheat the oven to 350°F.
- Put halibut in the center and drizzle with Champagne. Add 2 sprigs of thyme, 2 lemon slices, 2 parsley sprigs and ½ tsp fennel seeds on each piece of fish. Season to taste.
- Use the remaining parchment squares as top sheets, fold the edges up to form packets. Simply double-folding each of the four sides is enough to seal each filet. Put on baking sheet and bake for 10-15 minutes in preheated oven.
- Serve by setting each packet on a plate. Let your guests open the packet and spoon juices over the fish. Voilà—Drama as well as flavor!
How do you serve a hot main course without leaving the table while your guests eat the first course? Cooking fish inside sealed paper packets solves this timing puzzle completely. Assembling the portions beforehand allows everything to wait patiently in the refrigerator until the oven is needed. Sealing aromatics, wine, and fish together traps moisture, transforming dry heat into gentle steaming.
Mastering the Papillote Technique
Parchment paper works best for trapping steam, though aluminum foil serves as a functional substitute if parchment runs out. Creasing the edges tightly prevents steam from escaping prematurely during the ten to fifteen minute baking window at 350 degrees Fahrenheit. Leaving a two-inch border around each four-ounce fillet ensures enough structural room for the paper to inflate safely as liquids vaporize inside the pouch.
- Inspect the paper seals carefully before baking to prevent steam leaks that lead to dry fish.
- Adjust baking times down by two minutes for thinner cuts like sole, or up for thicker portions like swordfish.
- Plate the sealed packets directly so diners experience the aromatic steam release at the table.
