Delicate, lean fish, like Halibut, is best cooked using gentle moist methods such as poaching or steaming. En papillote (al cartoccio in Italian) is a method in which delicate foods are folded into a parchment or foil pouch and baked.
While fattier fish, like salmon and tuna, stand up well to dry heat methods such as grilling and searing, lean fish tend to fall to pieces. In this Halibut, Radish and Asparagus En Papillote dish the Halibut and vegetables are flavored simply with salt, pepper, and balsamic vinegar and gently steamed in parchment paper. Be sure to leave the skin on the fish as it holds fats that help to keep the fish moist.
Halibut, Radish, and Asparagus En Papillote
Prep Time: 15 minutes
Cook Time: 25 minutes
- 1/4 cup fennel bulb, sliced thin, divided
- 1 1.5lb fillet halibut skin on, cut into 4 equal size pieces
- 1 tablespoon Extra virgin olive oil, divided
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon fresh cracked black pepper, divided
- 1 cup radishes, leaves trimmed and quartered, divided
- 1 cup asparagus, cut on the bias in 1″ pieces, divided
- 1 tablespoon plus 1 teaspoon balsamic vinegar, divided
- 4 small fennel fronds for garnish
- parchment paper
- Preheat oven to 400 degrees and cut 4 large pieces of parchment paper. Lay the parchment out on a large work surface.
- Lay 2-3 fennel bulb slices on each parchment and lay a halibut slice over the fennel. One halibut per parchment. Coat each piece of halibut with olive oil spreading gently with your fingers. Season each piece of fish with 1/4 of the salt and pepper.
- Add 1/4 of the radishes and 1/4 of the asparagus to each parchment pouch. Drizzle each halibut and vegetable mixture with 1 teaspoon balsamic vinegar and lay 1 fennel frond over each fish.
- Bring the long ends of one parchment together over the fish. Fold the long ends down until the top is tightly sealed over the fish then fold the two open ends to seal. Repeat this process for each fish parchment.
- Place each pouch in a large baking dish and bake at 400 for about 25 minutes, or until fish reaches an internal temperature of about 140 degrees.
- To serve pour fish, vegetables and any juices that collect in the pouch over cooked jasmine rice.