Halibut en Papillote
Ingredients
The fish
-
2
fillets
fresh boned Alaskan halibut
-
⅛
teaspoon
salt
-
⅛
teaspoon
black pepper
The vegetables and seasoning
-
¾
cup
halved yellow cherry tomatoes
-
2
tablespoons
basil
-
2
teaspoons
extra-virgin olive oil
-
1
teaspoon
minced garlic
-
1
teaspoon
grated lemon zest
-
1
teaspoon
capers
-
1
teaspoon
balsamic vinegar
-
2
pieces
lemon wedges
Instructions
- Preheat the oven to 400°F (200°C).
- Season the halibut with half of the salt and pepper.
- In a bowl, combine the tomatoes, basil, olive oil, garlic, lemon zest, capers, remaining salt, and pepper.
- Prepare two sheets of parchment paper and place the fish in the center of each.
- Top each fillet with half of the tomato mixture.
- Fold the parchment to seal the fish and vegetables inside.
- Place the pouches on a baking sheet and bake for 13 minutes.
- Remove from the oven and serve immediately, allowing diners to unwrap their pouches.
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
10g
Total carbohydrates
15g
Total protein
30g
Sodium
300mg
Cholesterol
70mg
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