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 | |
48 oz. | 1 bag | |
Tarragon, sprig | 12 each | |
White wine, dry | 9 fl. oz. |
Garnish:
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.