Lemon Artichoke Halibut En Papillote Recipes

HALIBUT EN PAPILLOTE WITH LEMON AND WHITE WINE

Steps:

• Pre-heat the oven to 400˚ F.
• Cut out 2 large squares of parchment paper - about 13-inches by 15-inches each. Place a fillet of halibut on one half of each piece of paper. Season the fish very well with salt and pepper. Top each fillet with lemon slices and thyme sprigs. Brush the outer rim of the parchment squares with the beaten egg white. Dot each fillet with 1 tablespoon of butter and sprinkle 2 tablespoons of white wine on each piece of fish.
• Fold up each parchment square by folding one half of the paper over onto the other half and press together. Make a series of straight folds on the outer rim of the squares to seal the edge together.
• Place the two packages onto a baking sheet and bake in the oven for 10 to 12 minutes or, cook in the air fryer for 10 minutes each. Depending on the size of your air fryer, you may have to cook them one package at a time. The package should be puffed up and slightly browned when fully cooked. The fish should feel firm to the touch (you can often, carefully, press on the fish through the paper).
• You can serve these simply with the parchment paper already cut open to reveal the insides, have your guests cut open the packages at the table, or remove the parchment completely, transferring the tasty insides to a plate.

HALIBUT EN PAPILLOTE

Steps:

• Preheat the oven to 400 degrees F.
• Add the olives, capers, garlic and anchovy to a food processor. Add 1/2 cup olive oil and black pepper to taste. Process to form a silky paste with small pieces of olive and capers remaining, 15 to 20 seconds. Drizzle in more olive oil as needed. Remove the tapenade from the carafe, then drizzle with olive oil and set aside.
• Drizzle the center of each of 4 large circles of parchment paper with some olive oil, then sprinkle with salt and pepper. Top each piece with a thin layer of fennel and some leeks. Top each with a dollop of the olive tapenade and 2 to 3 lemon slices. Lay the fish on top of the lemon slices and sprinkle with salt and pepper. Fold the parchment in half to cover the fish, then crimp the edges shut, being sure to cover the corner of each previous fold. When you are halfway through folding, add 1 tablespoon of white wine to each packet, then continue to fold until the entire package is formed and closed. Place each packet on a baking sheet.
• Bake the fish for 8 to 10 minutes. Remove from the oven, then place each packet on a plate. Cut open the top of the paper to expose the fish. Garnish each fillet with the Calabrian chiles and basil. Serve immediately.

FISH EN PAPILLOTE

Steps:

• Place a rack in the center of your oven and preheat the oven to 425 degrees F.
• In a small bowl, add the Land O Lakes® Butter with Canola Oil, garlic, parsley, shallot, 1/2 teaspoon salt, and pepper. Zest the lemon right into the bowl (reserve the whole lemon). With a fork, mash the butter with canola oil to smoothly combine all of the ingredients. Cut the whole lemon into thin slices (you will need 8 slices total for the recipe).
• Assemble the Packets: Tear off 4 squares of parchment that are at least 12 inches on each side. Lay the sheet flat on a work surface. Place 1 cup of salad greens in the center of a sheet, leaving space at the top and bottom. On top of the greens, place 1 fish fillet so that it runs vertically top to bottom. Lightly sprinkle the fish with salt. With the back of a small spoon, spread one-quarter of the butter mixture on top of the fish. Lay 2 slices of lemon on top of the butter mixture and scatter 6 tomato halves around the fish.
• Fold the Parchment Packets: Lift the right and left sides of the paper up and towards the center, directly above the fish. Touch the two sides together and tightly roll them, folding as you go, until you reach the fish. Now, roll and crimp the top and bottom ends, rolling them towards the counter, away from the center of the fish. When you reach the end, tuck the end underneath the fish. Place the packet on a rimmed baking sheet, using the weight of the fish to hold the ends in place (you don't want the packet to come unsealed as it bakes). Repeat with remaining three packets. Reserve any remaining lemon slices for serving.
• Place in the oven and bake for 12 to 15 minutes, until the fish is fully cooked through and flakes easily with a fork. Serve warm with reserved lemon slices and additional fresh parsley as desired.

LEMON-ARTICHOKE HALIBUT EN PAPILLOTE

Steps:

• Preheat oven to 400 degrees.
• Pat fillets dry with a paper towel; sprinkle with salt and pepper.
• Cut 4 (15-inch) squares of parchment paper. Fold each square in half; open each. Divide shallot evenly among the squares, placing near fold; top each with 1 fillet and 1 tablespoon salsa (this is where I add the minced garlic on top). Divide artichoke hearts and lemon slices evenly over fillets. Fold paper; seal edges well with narrow folds. Place packets on a baking sheet. Bake at 400 degrees for 15 minutes or until a thermonmeter registers 140-145 degrees when inserted through the paper into the fish. Place one packet on each of four plates; cut open. Serve immediately.

HALIBUT EN PAPILLOTE

Steps:

• Preheat oven to 400 degrees F (convection, if possible). Prepare the vegetables: Peel and slice the turnip on a mandoline, then julienne into matchsticks. Set aside. Do the same for the carrots. Then slice the shallot, jalapeno, sugar snap peas, garlic, and cabbage. The vegetables should be roughly the same size, so they cook evenly.
• Assemble the papillote: Lay parchment paper on a rimmed baking sheet. Place 1/2 cup quinoa in the middle of the parchment and then layer 1/4 of each vegetable on top (for 4 individual papillotes). Season with a pinch of salt, pepper, and a drizzle of olive oil. Place a halibut fillet on top and drizzle with more olive oil, salt, and a bit of lemon zest. Bring the two sides of the parchment up over the halibut, align the edges, and fold down the parchment tightly over the fish. Turn the packet and fold the ends of the parchment under the fish to create a tight packet. Bake 8-12 minutes.
• Finish the dish: The halibut is cooked when the fish is opaque and firm to the touch. Set the packet on a serving plate and carefully open. Finish with 1 tablespoon olive oil, scallions, and lemon juice and serve.

FISH EN PAPILLOTE

Steps:

• Preheat oven to 450 degrees. Mix lime zest and juice, garlic, ginger, onion, and chiles in a medium bowl. Fold four 20-inch pieces of parchment in half lengthwise. Unfold, and place 1 fillet and 1 head bok choy along each crease. Rub both with 2 tablespoons oil, and season with salt and pepper. Top each fillet with some onion mixture and 2 sprigs cilantro.
• Fold parchment over fish, making small overlapping folds along edges and sealing with a paper clip. Place on rimmed baking sheets. Roast until parchment puffs, 10 to 12 minutes. Carefully cut packets, avoiding escaping steam, and serve.