Cooking en papillote is a healthy and simple way to cook your favorite fish–especially this time of year when you have wonderful produce at its peak and you might not feel like spending too long in the warm kitchen. Anything cooked en papillote means that you are cooking it in a sealed parchment packet in a hot oven. Along with fresh veggies, herbs a touch of white wine and seasonings, the fish and veggies steam perfectly and the results are a healthy and colorful melange of tastiness. For this specific recipe I had some lovely halibut filets and fresh cherry tomatoes, squash and kale from the garden. I finished the baked fish off with a dollop of homemade spinach pesto, but any variation of pesto or even an olive tapenade would work wonderfully.
(To view this recipe, click on the blue title of the blog post above*)
Halibut en Papillote with Garden Veggies & Spinach Pesto
Ingredients:
- 2 halibut filets
- salt and pepper
- fresh thyme
- 2 Tablespoons dry white wine
- 1 small yellow squash, cut into 1/4-inch thick rounds
- 1/2 cup shredded kale (any of your favorite greens will do*)
- 6 cherry tomatoes, halved
- 2 cloves of garlic, thinly sliced
- For the pesto:
- 1 garlic clove
- pinch of crushed red pepper flakes
- 2 Tablespoons pine nuts
- 2 Tablespoons grated Parmesan cheese
- 1 cup baby spinach
- 1/4 cup extra virgin olive oil
Directions:
- Preheat the oven to 400 degrees. Cut two pieces of parchment paper into approximately 12-inch squares. In the center of each parchment square, layer your kale, garlic, squash rounds and cherry tomatoes. Season with a pinch of salt and pepper. Lay the fish filets on top of the veggies and season with salt, pepper and and fresh herbs. Drizzle 1 teaspoon of olive oil and a tablespoon of white wine over each fish filet. Seal up each packet well by crunching up the sides of the parchment—making sure the packets are sealed completely.
- Bake in the preheated oven, on a baking sheet, for 20-22 minutes or until the fish is firm. Allow the packets to rest for 5 minutes before undoing them. Serve with the pesto.
- For the pesto, combine all ingredients in a food processor. Whirl until smooth. Season with salt and pepper to taste.
Tagged: cherry tomatoes, en papillote, fish, fish en papillote, fresh thyme, halibut, halibut en papillote, herbs, kale, pesto, spinach pesto, squash, white wine
Leave a Reply