Products used in this recipe
Halibut En Papillote
Yield: 12 Servings (8 oz.)
Yield: 12 Servings (8 oz.)
Herb-scented halibut fillet steamed in parchment with vegetables and white wine, topped with crumbled feta cheese.
Halibut and Vegetables
| Ingredient | Weight | Measure |
|---|---|---|
| Parchment paper, 1/2 sheets | 12 each | |
| Halibut, fillets, skinless, 5.5 oz. | 12 each | |
| McCormick Montreal seasoning | 4 Tbsp | |
| Lemon rounds, thinly sliced | 24 rounds | |
| Simplot Simple Goodness: Catalina Blend 8/3lb | 48 oz. | 1 bag |
| Tarragon, sprig | 12 each | |
| White wine, dry | 9 fl. oz. |
Garnish to Serve
| Ingredient | Weight | Measure |
|---|---|---|
| Feta cheese, crumbled | 3 oz. | |
| Lemon wedges | 12 each | |
| Tarragon sprigs | 12 each |
Preparation Instructions:
- Step 1
- Preheat oven to 425˚F.
- Step 2
- For each serving; place a sheet of parchment paper on a work surface. Place a halibut fillet off-center on the parchment paper and sprinkle it with 1 tsp. of Montreal seasoning. Top the fillet with 2 lemon slices, 4 oz. of the vegetable blend, tarragon sprig and 3/4 fl. oz. of wine. Fold the parchment paper over the fillet and crimp the corners along the edge to seal.
- Step 3
- Place on a baking sheet and bake in oven for 8 minutes or until the fish is opaque and flaky.
- Step 4
- Open the center of the bag and garnish each serving with 1/4 oz. of feta cheese, lemon wedge, and tarragon sprig.
