Saturday, April 30, 2011

Lemon and Fennel Halibut en Papillote

This is one of my favourite ways to prepare fish. It's called, en papillote, which translates to mean "in parchment". Vegetables, a protein and seasonings are folded within a parchment paper parcel, and then roasted, thereby allowing the contents to steam inside the parcel. The method ensures that the fish remains moist and that the flavours are sealed in, to meld and perfume the fish. I love the fact that each person gets their own little puffed package to open, like a present, at the table. I most often use this method to cook fish, but you can also cook chicken this way, or even just vegetables, without a protein. The fact that the food is steamed also means that you can get away with using less oil, then frying would allow. Experiment with whatever you have on hand. You can also add a little white wine, for some added flavour and moisture if you want more sauce.

Bon Appetit! 

Lemon and Fennel Halibut en Papillote

1 lemon 
2 halibut steaks
1 fennel bulb, with fronds
1 T capers 
1 t olive oil 
salt and pepper

Preheat oven to 400 degrees. 

Prepare two large squares of parchment paper. 
Slice fennel bulb thinly and divide between parchment squares. Ensuring that the pile is slightly to the side of the center. 

Season the fish with salt and pepper.  
Place fish over the piles of fennel. 
Divide capers between fish.

Chop fennel fronds and sprinkle approximately 1 T over each fish steak. 
Slice lemon thinly and place lemon slices over fish steaks.

Use remaining lemon juice to sprinkle over fish. Drizzle olive oil over fish. 

Fold paper in half and crimp the edges of paper to form a half moon shape. 
Place packages on a cookie sheet and bake for approximately 10 minutes or until parcels are puffed.

~ serves two ~

 Pairs well with whole wheat couscous, and sauteed baby bok choy! 

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