Halibut And Vegetables En Papillote

Name: Halibut And Vegetables En Papillote
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 ear of corn on the cob, husked and cut into 1 inch rounds; 2 sprigs or more sprigs fresh thyme; 2 cloves garlic, peeled and crushed; 1 handful green beans, trimmed and sliced lengthwise; 340 grams fresh halibut, or other hearty fish, cut in half; 1 juice of fresh lemon; 2 Tbsps kalamata olives, pitted and halved; 2 servings olive oil; 1 red pepper, seeded and sliced thinly; 2 servings salt and pepper, to taste; 2 shallots, peeled and sliced; 1 zucchini, cut into halfmoons, about 1/2 thick

Need a gluten free, dairy free, and pescatarian main course? Halibut And Vegetables En Papillote could be an outstanding recipe to try. This recipe serves 2. One serving contains 406 calories, 37g of protein, and 19g of fat. If you have zucchini, beans, olive oil, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 375 degrees. Or get your grill fired up to a medium heat.

Equipment you will use

Grill

Oven

Combine all vegetables and olives in a bowl with a couple tablespoons of olive oil. Season with salt and pepper. Also, season fish with little salt and pepper here.

Ingredients you will need

Salt And Pepper

Vegetable

Olive Oil

Olives

Fish

Equipment you will use

Bowl

Tear off 2 sheets of parchment paper about 24" long each. (use foil if cooking on a grill.) Some people will cut the paper into a heart shape (keep it folded in half and cut the shape of one-half a heart, Elementary school Valentines anyone!) I just use the square shape as is.

Equipment you will use

Baking Paper

Grill

Aluminum Foil

Using the bottom half of each parchment packet (keep the other half to fold over and make the packet), divide the veggies between the two papers, being sure to place in the center of the square, leaving at least an inch of space around the edge.

Place fish on top of this and thyme sprig on top of fish. Give everything a good squeeze of lemon juice. And now you're ready to crimp it shut!

Ingredients you will need

Lemon Juice

Thyme

Fish

Bring the other half of the paper to cover the fish and vegetables. Starting at one corner, fold the paper onto itself. Moving around the edge of the paper, you'll come to the other corner which you can tuck under. You want to create a good seal, because basically, the fish and vegetables are going to steam inside the packet.

Ingredients you will need

Vegetable

Fish

Place on a baking sheet and bake 15-20 mins, depending on thickness of fish. If using a grill, just place your foil pack right on the rack.

Ingredients you will need

Fish

Equipment you will use

Baking Sheet

Oven

Grill

Aluminum Foil

When the fish is cooked, remove from oven and let sit for a minute, to let the steam dissipate a bit. Depending on the setting, I place the packet on plate and just cut an X in the top of the packet and peel back the paper or foil a bit to expose the goodies inside. Or you can slice open the packet on the side and slide the contents and all the juices onto a plate or shallow dinner bowl. Finish with another hit of lemon juice if you want and enjoy.

Ingredients you will need

Lemon Juice

Fish

Equipment you will use

Bowl

Aluminum Foil

Oven

Equipment

Ingredients

Servings:

ear of corn on the cob, husked and cut into 1 inch rounds 2sprigs

or more sprigs fresh thyme 2cloves

garlic, peeled and crushed 1handful

green beans, trimmed and sliced lengthwise 340grams

fresh halibut, or other hearty fish, cut in half 1

juice of fresh lemon 2Tbsps

kalamata olives, pitted and halved 2servings

olive oil 1

red pepper, seeded and sliced thinly 2servings

salt and pepper, to taste 2

shallots, peeled and sliced 1

zucchini, cut into halfmoons, about 1/2" thick

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Zind-Humbrecht Calcaire Pinot Gris. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 46 dollars per bottle.