Blue Jean Chef's Note:
- To cook en papillote means to cook in parchment paper. All the ingredients are wrapped inside and the moisture trapped inside steams the fish. It's perfect for fish that are more delicate and harder to handle. You can even serve the fish in its parchment wrapping, like a present on a plate. Healthy, easy, presents... what's not to love?
Basic Halibut en Papillote with Lemon and White Wine
- 4 fillets of halibut (about 6-oz. each)
- Freshly ground black pepper
- 1 lemon, sliced
- 8 sprigs of fresh thyme
- 1 egg white, lightly beaten
- 4 Tbsp. butter
- 1/2 cup white wine
- Preheat the oven to 400°F.
- Cut out 4 large squares of parchment paper — about 13'' x 15'' each. Place a fillet of halibut on one half of each piece of paper. Season the fish very well with salt and pepper. Top each fillet with lemon slices and thyme sprigs.
- Brush the outer rim of the parchment squares with the beaten egg white. Dot each fillet with 1 Tbsp. of butter and sprinkle 2 Tbsp. of white wine on each piece of fish.
- Fold up each parchment square by folding one half of the paper over onto the other half and pressing together. Make a series of straight folds on the outer rim of the squares to seal the edge together.
- Place the four packages onto a baking sheet and bake in the oven for 10 to 12 minutes. The package should be puffed up and slightly browned when fully cooked. The fish should feel firm to the touch (you can carefully press on the fish through the paper).
- You can serve these simply with the parchment paper cut open to reveal the insides, have your guests cut open the packages at the table, or remove the parchment completely, transferring the tasty insides to a plate. Serves 4.
Recipe supplied from Meredith Laurence's cookbook, Blue Jean Chef: Comfortable in the Kitchen.