Fish en Papillote
The first time I had Fish en Papillote {wrapped in paper} was at this famous little restaurant in Fort Worth, Texas. We went for Father’s Day a few years ago & we have since gone back every year for special occasions.
When you make fish in sweet little packages of parchment paper, the fish steams & cooks so delectably moist & delicious. All the flavors you add inside the packet get married there under the cover of their paper wrapping & emerge into a meal that is full of divinely saturated flavor. Plus it is like opening a present once it’s done.
And BONUS ->->-> this meal is super simple! It’s impossible to pass up a dinner that’s done in about 30 minutes.
Fish en Papillote
ingredients
4 - 8 ounce pieces Halibut{get the thickest pieces possible}
1 fennel bulb, sliced thin
2 large lemons cut into slices
2 tablespoons greek dressing {no sugar}
1 teaspoon dijon mustard
2 cloves garlic, minced
8 sprigs fresh rosemary
freshly ground salt & pepper + finishing salt
4 large pieces of parchment paper
optional garnish: chopped fresh rosemary
directions
preheat oven to 400
place parchment paper on counter. on each piece of paper, lay 1 piece of halibut. generously sprinkle fish with salt & pepper.
in a small bowl, combine greek dressing, mustard & garlic. equally divide this mixture over fish & rub all over top of the exposed flesh.
lay 2 slices of lemon on top of each piece of fish, then lay 2 sprigs of rosemary on each piece of fish.
fold sides of parchment paper up to center & roll, crimping as you go to seal the top. then crimp & roll edges to seal the ends.
place each packet on a cookie sheet & bake 20 minutes.
to serve, carefully unwrap packets & remove rosemary & lemon. sprinkle with finishing salt & a small amount of fresh rosemary.
