Halibut With Veggies en Papillote







A recipe from the cuisine, allowed in a / / diet.

This time we cook in parchment paper. This holds the moisture in, so you get a smooth and juicy combo of flavored fish and summer vegetables. Serve it warm, but beware! You should open it just before eating, so the aroma can do its thing.

Nutritional Chart

Calories: 392 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 39 g
  • 23 g
  • 9 g

Ingredients Needed for Halibut With Veggies en Papillote

For the veggies:

6 ounces of cherry tomatoes
1 tablespoon olive oil
3 fresh thyme sprigs
2 teaspoons of balsamic vinegar

For the fish:

14 ounces of halibut fillet
1 tablespoon butter

For the sauce:

1 tablespoon butter
2 tablespoons of lemon juice

For the baking:

3 lemon slices
1 ounce black olives
1 ounce zucchini, cubed

How to Make Halibut With Veggies en Papillote

  1. For the veggies:

    Add the cherry tomatoes, olive oil, fresh thyme, and balsamic vinegar to a baking dish. Season with salt and pepper and bake for 45 minutes at 350⁰F/175⁰C.

  2. For the fish:

    Place the fillet on the work surface, season it on both sides with salt and pepper, and rub them in.

  3. Melt the butter in a skillet over medium heat, then add the fillet. Cook it on each side for about 5 minutes, or until it starts getting golden brown. Remove from heat.
  4. For the sauce:

    Melt the butter in a skillet over low heat. Add the lemon juice and season with salt and pepper. Cook and continuously stir for 1-2 minutes. Remove from heat.

  5. For the baking:

    Line a baking tray with parchment paper. Place the slices of lemon, then add the cooked fish on them. Keep adding the cooked tomatoes, black olives, and zucchini. Pour the lemon sauce over them.

  6. Wrap all with the parchment paper and bake for 15 minutes at 350⁰F/175⁰C.

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