Halibut in Cartoccio Recipe

Name: Halibut in Cartoccio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 zucchini, green part only, julienned; 1 small butternut squash, top part only, peeled and julienned; 1 pint Brussels sprouts, leaves pulled apart; 1 large leek, julienned; Extra-virgin olive oil; 1 tablespoon picked thyme leaves; Kosher salt; 4 (6-ounce) halibut fillets; 4 slices lemon; 2 cups dry white wine; Special Equipment: Parchment paper

Servings: persons

2 zucchini, green part only, julienned
1 small butternut squash, top part only, peeled and julienned
1 pint Brussels sprouts, leaves pulled apart
1 large leek, julienned
Extra-virgin olive oil
1 tablespoon picked thyme leaves
Kosher salt
4 (6-ounce) halibut fillets
4 slices lemon
2 cups dry white wine
Special Equipment: Parchment paper

1
Fold 4 (9 by 13-inch) pieces of parchment paper in half and starting at the top of the fold, cut a large half circle from the paper.
2
When the fold is opened it should be a full circle.
3
It is okay if it is not a perfect circle-a heart shape is even better.
4
Reserve.
5
In a bowl combine the zucchini, butternut squash, Brussels sprouts and leeks.
6
Toss generously with olive oil and season with the thyme leaves and salt.
7
Oil and salt the halibut as well.
8
Preheat the oven to 500 degrees F.
9
Open the parchment paper circles (or hearts) and brush the paper with olive oil leaving a 1-inch border around the edge.
10
Divide the seasoned vegetables between the 4 papers, placing them in the center just above the crease.
11
Lay the fish fillets on top of the vegetables and place a lemon slice on top of each fish fillet.
12
Fold the paper over the fish.
13
Working from 1 end of the parchment to the other fold the bottom of the paper over the top to crease and seal the packets.
14
The closure needs to be very secure so the steam will not escape during the cooking process.
15
Before the package is completely sealed, carefully add 1/2 cup wine in each then seal.
16
Bake in the preheated oven for 8 to 9 minutes.
17
Remove the fish from the oven, place on serving dishes and serve immediately.
18
Have each diner slice open their own parchment package so they can get the full effect of the burst of aromatic steam that will be released from the package.

129

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 zucchini, green part only, julienned, 1 small butternut squash, top part only, peeled and julienned, 1 pint Brussels sprouts, leaves pulled apart, 1 large leek, julienned, and more.

Yes, Halibut in Cartoccio 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.

That's it — enjoy your meal!

Halibut in Cartoccio

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions