Tim and I have a fantastic 2011 resolution (one that we actually started in December – how’s that for being early birds?)…and let me start out by saying that it was his idea! We are trying at least one new recipe each per week. It has to be either a food or cooking technique that we have both never tried, and those are the only rules. My secret goal is to show him how non-meat dishes can be filling and delicious.
Ladies and Gentlemen, please allow me to introduce the most fail-proof, delicious, healthiest way to cook fish: en papillote! Papillote sounds fancy and French, right? So misleading (ha)…it just means that you fold parchment paper into a little pocket, add fish, veggies, and wine, and let it bake for a few moments. The fish and veggies steam in the packet, and you end up with the most tender, flavorful fish imaginable.
This was probably the most fun we’ve ever had cooking together, and having our own individual packets made it easy to customize our dinner to our individual tastes – definitely a great date night cooking recipe!
Can you tell whose papillote was whose?
Halibut and Vegetables en Papillote
– 3/4 pound of halibut (preferably from your local fish market, such as Pier 46)
– a handful or so of your favorite veggies – we used cherry tomatoes, haircot verts, red onion, and garlic, but sugar snap peas, asparagus, and mushrooms are other good options
– lemon, thinly sliced
– fresh thyme
– salt and pepper
– olive oil
– white wine
Preheat oven to 375.
Make your papillote. Upon conducting a Google search, there seem to be several different styles. What I did was tear off a large rectangle of parchment, place the fish, veggies, lemon, and thyme in the center. After sprinkling with salt and pepper, I folded each side of the paper to meet over the filling, and rolled up the ends. I left the parchment slightly open to pour in a drizzle of olive oil and about 1/4 cup of white wine (I used JUSTIN Winery Sauvignon Blanc).
Bake the packets for about 10 minutes – the halibut will be completely white when it is ready. At this point, you can remove the fish from the packet, but Tim and I preferred to eat right out of the papillote.