Halibut in Cartoccio

Name: Halibut in Cartoccio
Prep time: 43 min
Cook time: 43 min
Total time: 43 min
Yield: 4
Cuisine: Global
Ingredients: 1 pint Brussels sprouts, leaves pulled apart; 1 small butternut squash, top part only, peeled and julienned; 473 milliliters dry white wine; 680 grams halibut fillets; 4 servings Kosher salt; 1 large leek, julienned; 4 slices lemon; 4 servings Extra-virgin olive oil; 1 Tbsp picked thyme leaves; 2 zucchini, green part only, julienned

You can never have too many main course recipes, so give Halibut in Cartoccio a try. One serving contains 546 calories, 39g of protein, and 17g of fat. This recipe serves 4. A mixture of kosher salt, picked thyme leaves, wine, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes approximately 43 minutes.

Instructions

Fold 4 (9 by 13-inch) pieces of parchment paper in half and starting at the top of the fold, cut a large half circle from the paper. When the fold is opened it should be a full circle. It is okay if it is not a perfect circle-a heart shape is even better. Reserve.

Equipment you will use

Baking Paper

In a bowl combine the zucchini, butternut squash, Brussels sprouts and leeks. Toss generously with olive oil and season with the thyme leaves and salt. Oil and salt the halibut as well.

Ingredients you will need

Brussels Sprouts

Butternut Squash

Thyme

Olive Oil

Zucchini

Halibut

Leek

Salt

Cooking Oil

Equipment you will use

Bowl

Preheat the oven to 500 degrees F.

Equipment you will use

Oven

Open the parchment paper circles (or hearts) and brush the paper with olive oil leaving a 1-inch border around the edge.

Ingredients you will need

Olive Oil

Equipment you will use

Baking Paper

Divide the seasoned vegetables between the 4 papers, placing them in the center just above the crease.

Ingredients you will need

Vegetable

Lay the fish fillets on top of the vegetables and place a lemon slice on top of each fish fillet. Fold the paper over the fish. Working from 1 end of the parchment to the other fold the bottom of the paper over the top to crease and seal the packets. The closure needs to be very secure so the steam will not escape during the cooking process. Before the package is completely sealed, carefully add 1/2 cup wine in each then seal.

Ingredients you will need

Fish

Vegetable

Lemon

Wine

Bake in the preheated oven for 8 to 9 minutes.

Equipment you will use

Oven

Remove the fish from the oven, place on serving dishes and serve immediately. Have each diner slice open their own parchment package so they can get the full effect of the burst of aromatic steam that will be released from the package.

Ingredients you will need

Fish

Equipment you will use

Oven

Equipment

Baking Paper

Bowl

Oven

Ingredients

Servings:

1pint

Brussels sprouts, leaves pulled apart 1small

butternut squash, top part only, peeled and julienned 473milliliters

dry white wine 680grams

halibut fillets 4servings

Kosher salt 1large

leek, julienned 4slices

lemon 4servings

Extra-virgin olive oil 1Tbsp

picked thyme leaves 2

zucchini, green part only, julienned

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. One wine you could try is Maysaran Arsheen Pinot Gris. It has 4.5 out of 5 stars and a bottle costs about 18 dollars.