Roasted Halibut with Vegetables en Papillote

Name: Roasted Halibut with Vegetables en Papillote
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 340 grams thin asparagus, cut into 3-inch lengths; 2 mediums carrots, cut into straws; 59 milliliters dry sherry; 1 kilograms skinless halibut fillet (about 1 1/2 inches thick), cut into 8 pieces; 118 milliliters chicken stock or low-sodium broth; 2 Tbsps extra-virgin olive oil, plus more for brushing; 1 medium onion, thinly sliced; 8 servings Salt and freshly ground pepper; 227 grams sugar snap peas; 227 grams white mushrooms, sliced

Roasted Halibut with Vegetables en Papillote might be just the main course you are searching for. This recipe serves 8. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 207 calories, 30g of protein, and 6g of fat per serving. This recipe covers 26% of your daily requirements of vitamins and minerals. A mixture of chicken stock, salt and pepper, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat the oven to 37

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Oven

In a saucepan of boiling water, cook the carrots for 1 minute.

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Carrot

Water

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Sauce Pan

Add the asparagus and sugar snaps and cook until crisp-tender, 2 minutes.

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Asparagus

Sugar

Drain and spread on a plate to cool.

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Spread

In a nonstick skillet, heat the 2 tablespoons of oil until shimmering.

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Cooking Oil

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Frying Pan

Add the onion and mushrooms, season with salt and pepper, and cook over moderately high heat, stirring until softened, 7 minutes.

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Salt And Pepper

Mushrooms

Onion

Transfer to the plate; let cool slightly.

Heat 2 large, sturdy baking sheets in the oven.

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Baking Sheet

Oven

Lay out eight 14-inch-long sheets of parchment paper and brush with olive oil. Mound some of the vegetables on half of each sheet. Set the fillets on the vegetables and season with salt and pepper. Fold each packet in half, then fold up 2 sides to seal, leaving 1 side open. In a small bowl, combine the stock and sherry; spoon 1 1/2 tablespoons into each packet. Fold up the last side, sealing tightly.

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Salt And Pepper

Vegetable

Olive Oil

Sherry

Stock

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Baking Paper

Bowl

Transfer the packets to the preheated baking sheets.

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Baking Sheet

Bake for 9 minutes, until the fish is cooked through. Open the packets and transfer the fish, vegetables and broth to plates.

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Vegetable

Broth

Fish

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Oven

Serve at once.

Equipment

Ingredients

Servings:

340grams

thin asparagus, cut into 3-inch lengths 2mediums

carrots, cut into straws 59milliliters

dry sherry 1kilograms

skinless halibut fillet (about 1 1/2 inches thick), cut into 8 pieces 118milliliters

chicken stock or low-sodium broth 2Tbsps

extra-virgin olive oil, plus more for brushing 1medium

onion, thinly sliced 8servings

Salt and freshly ground pepper 227grams

sugar snap peas 227grams

white mushrooms, sliced

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Halibut. 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 Chehalem 3 Vineyard Pinot Gris with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.