Pesto Halibut en Papillote with Vegetables

In my current cooking class, we've learned all of the moist- and dry-heat methods. One of them being a form of steaming which is called en papillote. It just means "wrapped in parchment paper". It's actually a very easy method because you could have your whole meal inside... protein and vegetables.

Pesto Halibut en Papillote with Vegetables
Recipe adapted from Three Blondes and a Tomas

3-6 halibut fillets, deboned and skinned
salt and white pepper, for seasoning the fish
3-6 tablespoons butter
1 cup arugula pesto
1 onion, sliced
1 carrot, julienned
1 zucchini, julienned
1 yellow squash, julienned

  • Preheat oven to 400 degrees.
  • Place 1 tablespoon of butter in the center of each piece of parchment.  Place the halibut on top and season with salt and pepper.
  • Spread some pesto on top of the fish, then top with onions.
  • Toss the carrots, zucchini and yellow squash in a bowl with some olive oil, and season with salt and pepper. Then place the vegetables on top of the onions.
  • Fold the sides of the parchment down the center, then fold in the ends so that the pouch is sealed up nice and tight.
  • Bake for 10-12 minutes.

I served these with rosemary roasted potatoes. I'd suggest caramelizing the onions, they have too much of a bite and it would really help to bring out the sweetness in them.




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