Fish en papillote is a classic French dish whereby an entire meal is baked in parchment paper and ready in 30 minutes or less. It’s a great way to have an all-in-one meal, which is tasty, quick and easy with little clean up.

Halibut en Papillote with Salsa Verde & Vegetables

For the selection of fish, I prefer Halibut for its meaty texture and mild yet buttery flavor. Salmon is also an excellent and popular choice. Vegetables can vary depending upon preference.

Halibut en Papillote with Salsa Verde & Vegetables

Since cooking can be uneven depending on thickness and placement of fish and vegetables as well as the level of heat, I highly recommend using the Wolf Gourmet countertop oven.

Halibut en Papillote with Salsa Verde & Vegetables

A convection oven makes any meal cook faster and more evenly since the heat is blown around in a circular motion. Using the convection setting cuts down on my cooking time without sacrificing quality or flavor. It’s my absolute favorite way to cook and my go-to for weeknight dinners. Having the Wolf Gourmet countertop oven makes the perfect portion and doesn’t overheat my little NYC apartment. It gets used daily and has improved my dinners (and my nights) dramatically.

Halibut en Papillote with Salsa Verde & Vegetables
Halibut en Papillote with Salsa Verde & Vegetables
Halibut en Papillote with Salsa Verde & Vegetables
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Servings
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Servings
2
Halibut en Papillote with Salsa Verde & Vegetables
Halibut en Papillote with Salsa Verde & Vegetables
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Servings
2
Servings
2
Ingredients
  • 2 6 0z fillets of Halibut
  • 1/2 large zucchini sliced in thin rounds and divided for two
  • 1 large red potato (or 2 small) sliced in thin rounds and divided for two
  • 1 lemon 1/2 used for salsa, 1/2 for slices
  • 2 tbsp salsa verde divided, plus more for serving
  • drizzle extra-virgin olive oil
  • salt and pepper to taste
Salsa Verde
  • 1 bunch fresh cilantro approx. 1/3 cup
  • 1 bunch fresh basil approx 1/3 cup
  • 1 clove garlic minced
  • 1/4 cup chopped red onion
  • juice from 1/2 lemon
  • pinch sea salt
Instructions
  • Make the salsa verde by adding all the ingredients to a food processor and pulsing until well combined. Set aside
  • Preheat the oven to 350 degrees with convection turned on.
  • Lay a piece of parchment paper for each of your two packages on the countertop - it should be large enough to fold into thirds so you can easily close it.
  • Prep your sliced vegetables; you want to slice them thinly with a mandolin preferably.
  • First add the potato slices in a single layer to the bottom of your parchment paper, then a layer of zucchini on top. Drizzle a little bit of olive oil over top before adding two slices of lemon and then finally topping off with the fish. Spread 1 Tbsp of salsa on top of the fish and add salt and pepper to taste.
  • Wrap your parchment paper and seal it, use kitchen twine to tie at both ends.
  • Place your packages on the baking sheet and bake for 25 minutes.
  • When finished, unwrap your packages and serve, drizzling the lemon juice at the bottom over top and topping off with more salsa as desired.
Recipe Notes

Using a mandolin or slicer will be best to get thin rounds of potatoes and zucchini. Make sure the potatoes are sliced very thin, almost as if you were making chips.

Unbleached parchment paper is recommended.

You don’t need to use kitchen twine, but it’s less stressful than folding in my opinion and it fits on the baking sheet perfectly this way.

 

Bio:

Alison Marras - Food By MarsAlison Marras is a NYC-based Holistic Health Coach, Recipe Developer & Food Photographer over at foodbymars.com where she whips up healthy and delicious recipes. It’s her mission to help others take control of their health starting in the kitchen.

She’s been featured in publications such as: GFF Magazine, The Feed Feed, The Wellness Mercantile, bewell.com (by Dr. Frank Lipman) and wellandgood.com.

To connect and follow along, visit Alison on social: @foodbymars on Instagram, Pinterest, Facebook and Twitter and sign up to her newsletter for recipes delivered right to your inbox on www.foodbymars.com

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