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Halibut Fillet en Papillote

This is a great, easy fish meal to make and the type of fish can be substituted.

Course Main Course
Cuisine French
Keyword leeks, halibut, white fish, en papillote, carrots
Servings 4

Ingredients

  • 2 tbsp fresh Lime juice Keep zest for garnish
  • 1 green spring onion thinly sliced
  • 2 cloves garlic minced
  • 1 small jalapeno seeded and minced
  • salt and pepper
  • 4 halibut fillets or red snapper, white fish, sea bass
  • 1 large carrot peeled and juliened or grated
  • 2 large leeks white and tender green cut into fine julienne
  • 2 stalks Celery julienned
  • 2 tbsp chopped flat leaf parsley
  • 4 tbsp unsalted butter or olive oil
  • 1/4 cup dry white wine
  • 1 egg white lightly beaten

Instructions

  1. Preheat the oven to 425 F

  2. Cut a piece of parchment 16 inch by 20 inch and fold in half lengthwise=draw half a heart and cut, repeat 3 times

  3. In a small bowl mix the lime juice, green onion, garlic, jalapeno and salt and pepper to taste

  4. Sprinkle the fish with lime juice mixture.

  5. In a medium bowl mix the carrot, leeks, celery and parsley together

  6. Spread a paper heart open. Sprinkle a few drops of melted butter in the center of the right-hand side of the heart. Lay 1 fish fillet on the butter and place 1/4 of the veggies on top. Sprinkle with salt and pepper to taste. More melted butter and one tablespoon of the wine. Brush the inside edge of the paper heart shape with egg white. Fold the paper over and press the edges together.

  7. Starting from the top of the heart, fold the edges over twice, working your way along the paper's edge to end with a twist at the bottom of the heart. Tuck and twist underneath the packet. Repeat to make the 3 other packages. Place them on a baking sheet

  8. Bake until the paper is nicely puffed up and starting to brown for about 20 minutes. Remove from oven and transfer to preferably warm plates. Open the packages with scissors and serve. This would be great with white rice, pilaf or coucous. Add lime zest for garnish