Halibut And Summer Vegetables En Papillote Recipe

Name: Halibut And Summer Vegetables En Papillote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pint cherry tomatoes, halved; 1 tablespoon extra-virgin olive oil; 1 tablespoon balsamic vinegar; 1 tablespoon thyme leaves; Kosher salt and freshly ground pepper; 3 tablespoons unsalted butter; Four 6-ounce halibut steaks, about 1 inch thick; 2 tablespoons fresh lemon juice; 1 lemon, thinly sliced into 12 rounds; 1/4 cup Nicoise olives; 5 baby zucchini, quartered lengthwise; 1 teaspoon ground coriander

Servings: persons

1 pint cherry tomatoes, halved
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon thyme leaves
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
Four 6-ounce halibut steaks, about 1 inch thick
2 tablespoons fresh lemon juice
1 lemon, thinly sliced into 12 rounds
1/4 cup Nicoise olives
5 baby zucchini, quartered lengthwise
1 teaspoon ground coriander

1
1. Preheat oven to 350 degrees. On a baking sheet, toss the tomatoes with the oil, vinegar and thyme. Arrange the tomatoes cut side up and season with salt and pepper. Bake the tomatoes for 45 minutes, until slightly dried.
2
2. In a large skillet, melt 1 tablespoon of the butter. Season the halibut with salt and pepper and add to the skillet. Cook over moderately high heat until lightly browned on one side, about 3 minutes; transfer to a plate.
3
3. Add the remaining 2 tablespoons of butter to the skillet and cook over moderate heat until it just starts to brown, about 2 minutes. Remove from the heat, stir in the lemon juice and season with salt and pepper.
4
4. Lay four 15 inch long sheets of parchment paper on a work surface. Arrange 3 lemon slices in the center of each sheet and top with a halibut steak, seared side up. Scatter the tomatoes, olives and zucchini evenly around the fish, spoon on the butter sauce and sprinkle with the coriander. Fold the parchment over the fish and vegetables and fold the edge over itself in small pleats to seal.
5
5. Transfer the papillotes to a baking sheet. Bake for 15 minutes, until slightly puffed. Snip the parchment open with scissors and serve.

148

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pint cherry tomatoes, halved, 1 tablespoon extra-virgin olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon thyme leaves, and more.

Yes, Halibut And Summer Vegetables En Papillote falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Halibut And Summer Vegetables En Papillote

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