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Halibut En Papillote

Halibut en Papillote Recipe
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.
Products used in this recipe