Lemon-Artichoke Halibut en Papillote

Name: Lemon-Artichoke Halibut en Papillote
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 255 grams package frozen artichoke hearts, thawed; 680 grams halibut fillets (about 1 inch thick); 1 lemon, thinly sliced; 59 milliliters fresh salsa, divided; 0 teaspoons salt; 1 shallot, thinly sliced

Lemon-Artichoke Halibut en Papillote is a gluten free, dairy free, and primal main course. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 242 calories, 33g of protein, and 8g of fat each. From preparation to the plate, this recipe takes approximately 30 minutes. Head to the store and pick up artichoke hearts, shallot, salsa, and a few other things to make it today. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Preheat oven to 40

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Oven

Pat fillets dry with a paper towel; sprinkle evenly with salt and pepper.

Ingredients you will need

Salt And Pepper

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Paper Towels

Cut 4 (15-inch) squares of parchment paper. Fold each square in half; open each. Divide shallot evenly among squares, placing near fold; top each with 1 fillet and 1 tablespoon salsa. Divide artichoke hearts and lemon slices evenly over fillets. Fold paper; seal edges well with narrow folds.

Ingredients you will need

Artichoke Hearts

Shallot

Lemon

Salsa

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Baking Paper

Place packets on a baking sheet.

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Baking Sheet

Bake at 400 for 15 minutes or until a thermometer registers 140 to 145 when inserted through the paper into the fish.

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Fish

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Kitchen Thermometer

Oven

Place 1 packet on each of 4 plates; cut open.

Serve immediately.

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 255grams

package frozen artichoke hearts, thawed 680grams

halibut fillets (about 1 inch thick)1

lemon, thinly sliced 59milliliters

fresh salsa, divided 0teaspoons

salt 1

shallot, thinly sliced

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut can be paired 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. The Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris with a 5 out of 5 star rating seems like a good match. It costs about 99 dollars per bottle.