This recipe is part of the One BIG Recipe: Citrus Infusion Feast [1]
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.