Halibut in paper with yummy summer veg recipe

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Fish in paper is a classic preparation that will totally make you feel like a rock star in the kitchen. It’s super-easy and it’s all about the presentation. All you have to do is toss some veggies and white fish in a parchment package along with some wine, and let them steam themselves. When your guests open their packages, they get a big burst of aromatic vapor and a lovely piece of gently cooked fish on perfectly cooked veggies. Just remember that because you seal the packages, you only get one shot to season everything if you miss your opportunity then this will taste like a diet dish. You have to season well BEFORE you seal the deal.

  • Yield: 4 Servings
  • Total Time: 30 Minutes


  • 2 zucchini, green part only, julienned
  • ¼ pound haricots verts, sliced on the bias
  • 2 plum tomatoes, seeded, guts removed, and julienned
  • ½ red onion, thinly sliced
  • 1 clove garlic, smashed and finely chopped
  • Pinch of crushed red pepper
  • Extra virgin olive oil
  • 1 tablespoon fresh thyme leaves
  • Kosher salt
  • 1 lemon, sliced
  • 4 (6-ounce) halibut fillets
  • 1 cup dry white wine
How to Make It
  1. Preheat the oven to 500°F.
  2. Fold four 9 × 13-inch pieces of parchment paper in half. Starting at the top of the fold, cut each piece into a large half heart shape (takes you back to Valentine’s Day in school, doesn’t it?). When the papers are opened, they should be the shape of full hearts. If they’re not perfect, that’s okay, but a big heart is always better.
  3. In a large bowl, combine the zucchini, haricots verts, tomatoes, onion, garlic, and red pepper. Toss with olive oil and season with the thyme and salt. Oil and salt the halibut as well. This is the only chance to season the veggies and the fish, so take advantage of it! Taste the veggies; they should taste good. If not, adjust the seasoning.
  4. Open the parchment paper hearts and brush the paper with olive oil, leaving a 1-inch border.
  5. Divide the seasoned veggies evenly between the parchment hearts, then lay the fish on top and place two lemon slices on top of each fillet. Close the paper in half over the fish. Working from one end of the parchment to the other, fold the bottom of the paper over the top to create a closure. The seal needs to be really secure so the steam won’t escape during the cooking process. Before the package is completely sealed, carefully pour an equal amount of wine into each and complete the enclosure. Put the packages on a baking sheet and cook for 8 to 9 minutes.
  6. Remove the packages from the oven and place each one on a serving dish. Give each diner the chance to slice open their own package so they can enjoy the burst of aromatic steam that will be released—it’s like a fish facial!

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