Halibut in Papillote with Shaved Fennel and Dill
By Tested and perfected in the Sur la Table kitchen
Images
Serves
4 servings
Ingredients
2 tablespoons unsalted butter
4 cloves garlic, peeled and thinly sliced
1/3 cup dry white wine
1/4 cup fresh lemon juice
1 (15 ounce) can diced tomatoes, well drained
3 tablespoons capers, rinsed and drained
Kosher salt and freshly ground white pepper
1 medium head fennel, cored, fronds trimmed, cut into 1/8-inch thick slices
3 tablespoons chopped fresh dill
4 (5 to 6 ounce) halibut or cod fillets, cut into 1-1/2 inch wide strips
Procedure
This dish concentrates the flavors of Provence “en papillote,” or cooked in a parchment paper pouch, which seals in moisture. If halibut isn’t available, substitute any firm white fish such as cod or snapper.
Preheat oven to 400 degrees and place racks in the upper and lower thirds of oven. Place butter in a medium skillet and heat over medium heat until butter foams, When foaming subsides, add garlic and cook until fragrant, about 1 to 2 minutes. Add white wine, lemon juice, tomatoes, and capers, stirring well to combine.
Cook until tomato mixture is slightly reduced and tomatoes have softened, about 7 to 9 minutes. Remove from heat. Taste and season with salt and pepper.
Fold 4 (16 by 24 inch) sheets of parchment paper crosswise in half and cut with kitchen shears to form a heart shape when unfolded. Place cut parchment paper sheets on a work surface and arrange halibut slices in the center of each. Season fish generously with salt and pepper.
Spoon warm tomato mixture over fish and top with sliced fennel and dill. Starting at the bottom point of each heart, fold and twist parchment closed, forming a tight seal.
Arrange parchment pouches on two rimmed baking sheets and place in preheated oven.
Roast until fish is firm, about 10 to 15 minutes. Test doneness by sliding a skewer through the parchment and into the fish. If skewer slides out smoothly, the fish is done.
Remove parchment pouches from oven and place on serving plates. Open parchment pouches at table and serve immediately.
Preheat oven to 400 degrees and place racks in the upper and lower thirds of oven. Place butter in a medium skillet and heat over medium heat until butter foams, When foaming subsides, add garlic and cook until fragrant, about 1 to 2 minutes. Add white wine, lemon juice, tomatoes, and capers, stirring well to combine.
Cook until tomato mixture is slightly reduced and tomatoes have softened, about 7 to 9 minutes. Remove from heat. Taste and season with salt and pepper.
Fold 4 (16 by 24 inch) sheets of parchment paper crosswise in half and cut with kitchen shears to form a heart shape when unfolded. Place cut parchment paper sheets on a work surface and arrange halibut slices in the center of each. Season fish generously with salt and pepper.
Spoon warm tomato mixture over fish and top with sliced fennel and dill. Starting at the bottom point of each heart, fold and twist parchment closed, forming a tight seal.
Arrange parchment pouches on two rimmed baking sheets and place in preheated oven.
Roast until fish is firm, about 10 to 15 minutes. Test doneness by sliding a skewer through the parchment and into the fish. If skewer slides out smoothly, the fish is done.
Remove parchment pouches from oven and place on serving plates. Open parchment pouches at table and serve immediately.
Halibut in Papillote with Shaved Fennel and Dill
By Tested and perfected in the Sur la Table kitchen
Serves
4 servings
Ingredients
2 tablespoons unsalted butter
4 cloves garlic, peeled and thinly sliced
1/3 cup dry white wine
1/4 cup fresh lemon juice
1 (15 ounce) can diced tomatoes, well drained
3 tablespoons capers, rinsed and drained
Kosher salt and freshly ground white pepper
1 medium head fennel, cored, fronds trimmed, cut into 1/8-inch thick slices
3 tablespoons chopped fresh dill
4 (5 to 6 ounce) halibut or cod fillets, cut into 1-1/2 inch wide strips
Procedure
This dish concentrates the flavors of Provence “en papillote,” or cooked in a parchment paper pouch, which seals in moisture. If halibut isn’t available, substitute any firm white fish such as cod or snapper.
Preheat oven to 400 degrees and place racks in the upper and lower thirds of oven. Place butter in a medium skillet and heat over medium heat until butter foams, When foaming subsides, add garlic and cook until fragrant, about 1 to 2 minutes. Add white wine, lemon juice, tomatoes, and capers, stirring well to combine.
Cook until tomato mixture is slightly reduced and tomatoes have softened, about 7 to 9 minutes. Remove from heat. Taste and season with salt and pepper.
Fold 4 (16 by 24 inch) sheets of parchment paper crosswise in half and cut with kitchen shears to form a heart shape when unfolded. Place cut parchment paper sheets on a work surface and arrange halibut slices in the center of each. Season fish generously with salt and pepper.
Spoon warm tomato mixture over fish and top with sliced fennel and dill. Starting at the bottom point of each heart, fold and twist parchment closed, forming a tight seal.
Arrange parchment pouches on two rimmed baking sheets and place in preheated oven.
Roast until fish is firm, about 10 to 15 minutes. Test doneness by sliding a skewer through the parchment and into the fish. If skewer slides out smoothly, the fish is done.
Remove parchment pouches from oven and place on serving plates. Open parchment pouches at table and serve immediately.
Preheat oven to 400 degrees and place racks in the upper and lower thirds of oven. Place butter in a medium skillet and heat over medium heat until butter foams, When foaming subsides, add garlic and cook until fragrant, about 1 to 2 minutes. Add white wine, lemon juice, tomatoes, and capers, stirring well to combine.
Cook until tomato mixture is slightly reduced and tomatoes have softened, about 7 to 9 minutes. Remove from heat. Taste and season with salt and pepper.
Fold 4 (16 by 24 inch) sheets of parchment paper crosswise in half and cut with kitchen shears to form a heart shape when unfolded. Place cut parchment paper sheets on a work surface and arrange halibut slices in the center of each. Season fish generously with salt and pepper.
Spoon warm tomato mixture over fish and top with sliced fennel and dill. Starting at the bottom point of each heart, fold and twist parchment closed, forming a tight seal.
Arrange parchment pouches on two rimmed baking sheets and place in preheated oven.
Roast until fish is firm, about 10 to 15 minutes. Test doneness by sliding a skewer through the parchment and into the fish. If skewer slides out smoothly, the fish is done.
Remove parchment pouches from oven and place on serving plates. Open parchment pouches at table and serve immediately.