Serves: 4
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Ingredients:
- 1 lb Larry's Catch Halibut, cut into 4 fillets
- Salt and pepper, to taste
- 1 zucchini, julienned
- 1 red bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 1 lemon, thinly sliced (reserve a few slices for garnish)
- 1/4 cup fresh parsley or basil, chopped
- 4 tbsp olive oil, divided
- Parchment paper or aluminum foil, for wrapping
For Serving:
- Steamed rice or quinoa
Instructions:
Prepare the Parchment Paper
- Preheat your oven to 400°F (200°C). Cut four large sheets of parchment paper or aluminum foil, each about 12x16 inches.
Prepare the Vegetables
- In a mixing bowl, combine the zucchini, red bell pepper, and red onion. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss to coat.
Assemble the Halibut Packets
- Place one halibut fillet in the center of each parchment sheet. Season the halibut with salt and pepper.
- Top each fillet with a portion of the vegetable mixture, a few lemon slices, and a sprinkle of fresh parsley or basil.
- Drizzle each packet with a tablespoon of olive oil.
Seal the Packets
- Fold the parchment paper over the halibut and vegetables, folding the edges tightly to create a seal. This will trap steam inside the packet and cook the halibut gently.
- Place the sealed packets on a baking sheet.
Bake the Halibut
- Bake in the preheated oven for 15-20 minutes, depending on the thickness of the halibut fillets. The fish should be opaque and flake easily with a fork.
Serve
- Carefully open each packet (watch for steam!) and transfer the halibut and vegetables to plates. Serve with steamed rice or quinoa, and garnish with fresh lemon slices if desired.
This Halibut en Papillote is a light, healthy dish that beautifully highlights the delicate flavour of Larry’s Catch Halibut. The gentle steaming method infuses the fish with the fresh, vibrant flavours of vegetables, herbs, and citrus. Enjoy a taste of premium seafood from Larry’s Catch in this elegant, easy-to-prepare meal!