Halibut cooked en Papillote with Julienned Vegetables

Halibut cooked en Papillote with Julienned Vegetables

This delicious dinner can be prepared for larger parties. Once the prep is done, the actual cooking happens in the oven, allowing simultaneous serving to parties of four and more (just double the portions for each additional four guests). Give it a try!  Btw, Julienne stands for cutting the vegetables into long thin strips. Just so that you know!

 Recipe adjusted for four servings.

• Parchment paper
• Tin foil
• 1 cup julienned fennel bulb
• 1 cup julienned red onion
• 1 cup julienned carrots
• 1 cup julienned bell pepper
• 1/4 cup fennel fonds
• 4 6 oz. portions of halibut- about 1 inch thick
• 1 lemon cut into 8 thin rounds
• 4 tablespoons dry vermouth
• Olive oil as needed
• Salt and fresh cracked pepper to taste

Preheat the oven to 375 degrees F. Fold 4 sheets of parchment paper in half, and cut out a large heart shape. Brush each heart with 1 tablespoon of olive oil. Toss julienned vegetables with olive oil, salt and fresh pepper. Place 1/4 vegetables on half of a parchment sheet. Season the halibut with salt and pepper and place on top of julienned vegetables. Top each portion with fennel fonds, two lemon rounds and a tablespoon of dry vermouth. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Place each packet on a sheet of tin foil. Crumple tin foil around the edges to secure tightly. Place all packets on baking sheet and cook 12-15 mins until packets are puffed and fish is cooked through. Serve with wild rice pilaf. To eat, use fork to carefully tear open packets, watching out for the steam. Squeeze lemons rounds over fish and enjoy! Only 326 Cal/serving (if you can eat it all).