This halibut recipe is a dream for lazy people and fish fans alike. Cooking the halibut in parchment paper makes for a super moist texture with hardly any clean up. It goes nicely with a rice pilaf or steamed veggies and it's pretty healthy too!
Parchment Poached Halibut with Crispy Caper Sauce
- 1 halibut fillet
- 1/4 cup chopped dill
- 1/4 cup chopped parsley
- 1 lemon (1 half cut in thin round slices, other half juiced)
- 1 tbsp butter
- 1 tbsp capers
- 1/3 cup extra virgin olive oil
- salt
- fresh ground pepper
- Preheat oven to 350
- Drizzle a tbsp of olive oil on a large sheet of parchment
- Center halibut fillet on parchment and coat in the oil
- Season halibut with salt and pepper and top with lemon slices and a sprinkling of the chopped herbs
- Fold parchment over the fillet and make a packet. I like to secure the packet by threading wooden skewers through the folds, but you can just use aluminium foil if you're not feeling as adventurous
- Place closed packet on a cookie sheet and bake in the oven for 15-20 minutes until packet has puffed and fish is cooked through (cooking time will depend on thickness of filet)
- While fish cooks, heat remaining olive oil in a small sauce pan. Add in capers, lemon juice, butter and herbs until the crispy caper sauce is mixed well
- Open the packets (be careful of the steam!) and serve fish with lemon slices and crispy caper sauce.
No comments:
Post a Comment