Halibut en papillote
Steaming this fish in parchment helps infuse it with flavour.
250 cal Serves 4
Prep time 0h 10m
Cook time 0h 35m
Total time 0h 45m
Step 1In large skillet, heat canola oil to medium heat. Sauté onions with fresh thyme until soft and translucent, about 3 minutes. Add garlic; cook 1 more minute. Pour in white wine, bring to a boil and cook until almost evaporated. Add tomatoes and simmer for 20 minutes. Stir in artichokes. Remove skillet from heat, remove thyme sprigs and let cool.
Step 2Preheat oven to 450 ºF (230 ºC). Cut four large rectangles of parchment paper (13 x 18 inches/33 x 46 cm each).
Step 3Divide tomato-artichoke ragout among parchment paper pieces. Season each halibut fillet on both sides with pepper and place on top of ragout.
Step 4Put a few drops of canola oil on top half of each parchment piece and rub it around so fish doesn’t stick to it. Fold parchment over fish like book. Start sealing at edge of fold. Working in 2 inch (5 cm) sections, fold about 1/4 inch (0.5 cm) of open edges over and crease tightly. Fold again. Continue working around open edges of parchment, overlapping folded sections slightly. Finish with double fold at end of packet. Make sure folds are creased tightly so they don't open. Repeat to make three more packets.
Step 5Place packets on large baking sheet. Bake in preheated oven for 10 to 12 minutes or until fish is opaque. Tear an “X” in top of packet and sprinkle with chopped parsley and juice from 1/4 lemon. Serve immediately.
Per serving (1 fillet)
- 27 g
- 220 mg
- 872 mg
- Total fat
- 7 g
- Saturated fat
- 0.5 g
- 35 mg
- 16 g
- 3 g
- 6 g
- Added sugars
- 0 g
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