Halibut en Papillote with Salsa Verde & Vegetables
Halibut en Papillote with Salsa Verde & Vegetables
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Votes: 1
Rating: 4
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Servings
2
Servings
2
Halibut en Papillote with Salsa Verde & Vegetables
Halibut en Papillote with Salsa Verde & Vegetables
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 4
You:
Rate this recipe!
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.

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