Halibut En Papilotte

This recipe is part of the One BIG Recipe: Citrus Infusion Feast

Servings: 4

Ease of Preparation: Medium

Ingredients

• 2x 6-ounce (170 g) halibut fillets
• Salt and white pepper
• ½ lemon, sliced thinly into discs
• ½ inch (1.25 cm) knob ginger, peeled and thinly sliced
• 4 thyme sprigs
• 2 lemon balm sprigs
• 1 egg white, lightly beaten
• 2 tablespoons (30 ml) butter
• ¼ cup (60 ml) white wine

Method

• Pre-heat the oven to 400 F (205 C).
• Cut 2 large squares of parchment paper, roughly 13 x 15 inches (33.02 x 38.1 cm).
• Season the halibut with salt and white pepper and place one filet on each parchment square.
• Top the filets with lemon slices, then ginger, then sprigs of thyme and lemon balm.
• Brush the outer rim of the parchment squares with egg white, dot each fish with half of the butter, then sprinkle with half of the wine per fish.
• Fold each parchment square by folding one half of the paper over onto the other half and press together. Make a series of straight folds on the outer rim of the squares to seal the edge together.
• Place the parchment parcels on a baking sheet and transfer to the oven. Bake for 10-12 minutes. The parcels should be puffed up and slightly browned, and the fish should feel firm to the touch when pressed on gently through the paper.
• Place the parcels on a plate and serve immediately, opening at the table to release the aromas.