Wednesday, September 30, 2009
Halibut with Carrots and Leeks En Papillote
When Sarah posted about this recipe on her family blog I knew I would be making it soon. Baking en papillote (in paper) is a great method that I always forget about. It's super healthy, as the ingredients just steam inside the parchment paper pouch. And that steaming traps in all the juices and flavors. It's fantastic. I also love leeks, and seem to under use those as well as the en papillote method. This is one of those recipes that tasted even better than my already high expectations. Another plus - it's quick, quick, quick! I was planning on assembling this during my daughter's naptime, but she refused to nap today so I made with one hand while holding her on my hip.
My only regret with this recipe is that I didn't pack more of the carrots and leeks into the pouch. After you try this recipe, experiment with other ingredients and make cooking en papillote one of your regular cooking methods.
Click here for more detailed instructions on making the heart pouch out of parchment paper.
*Waxed paper cannot be substituted for parchment paper. You'll end up with melted wax on your fish. Ick!
Halibut with Carrots and Leeks en papillote
3 small carrots, thinly sliced in small circles
2 leeks (white and light green parts), sliced into half-moons
4 6-ounce halibut fillets (1 inch thick), skin removed
4 tbsp extra-virgin olive oil
1/4 cup fresh oregano (or 2-3 tbsp dried oregano)
Heat oven to 375.
Tear off 4 squares of parchment paper and fold them in half. Cut out a heart shape, open the paper, and place the carrots and leeks to the middle/right of the fold. Place the halibut on the vegetables and season generously with salt and pepper. Drizzle fish with olive oil and top with oregano.
At the top of the heart, make a small fold. Make another small fold that overlaps the first, continuing down to the bottom of the heart. Tuck the last fold under the flaps, making sure the whole package is sealed.
Place the parchment paper packets in a single layer on a baking sheet. Cook for 15-20 minutes. Remove from oven and cut open the packets before serving (be careful of the escaping steam). Drizzle leftover juices on fish and vegetables.
Recipe adapted from Real Simple.