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HALIBUT EN PAPILLOTE  (Gluten-Free)

091

Ingredients  (Serves 2)

1 pound fresh wild caught halibut
Sea salt and cracked black pepper
2 stalks standard-size asparagus, sliced in half lengthwise, woody stems removed
1/2 white part of leek, julienned
3 lemon slices
4 to 5 sprigs fresh dill
1/8 cup white wine

Directions

  1. Preparing to bake. Preheat the oven to 450 degrees. Pull out a long piece of parchment paper, about 24 inches long.
  2. Wrapping the halibut in the paper. Lay the parchment paper on the counter like a long rectangle, short ends on the left and right. Put the halibut piece in the middle of the parchment paper. Season it with salt and pepper.
  3. Lay the asparagus slices, leeks, lemon slices, and dill on top of the halibut.
  4. Fold down the paper from the top, over the halibut. Roll the paper and crimp up all the edges like you are wrapping a present in a hurry. Leave the bottom open. Pour in the white wine and take care to not spill it out of the bag. Crimp the bottom to seal the bag.
  5. Baking the halibut. Put the parchment bag in a skillet. Slide it into the oven. Bake until the halibut is firm to the touch but not solid and dry, or until it has reached an internal temperature, about 6 to 12 minutes depending on the thickness of the fish.
  6. Remove it from the oven.
  7. Cut the parchment bag above the crimped edges. Be careful of the steam. Remove the lemon slices and dill.