WEEKDAYS 1e|12c|p

Halibut en Papillotte

Michael Symon
Servings: 4
0 to 15 min
Part 1 of 2

A dish you could whip up in minutes!

  • Ingredients
  • step-by-step directions
Halibut en Papillotte
  • 2 cups red seedless grapes (halved)
  • 1/2 cup scallions (thinly sliced on the bias)
  • 1/2 cup mint (finely torn)
  • 1/2 cup sliced almonds (toasted)
  • 2 tablespoons champagne vinegar
  • 1/4 cup olive oil
  • 4 (6-ounce) Halibut fillets (skinless)
  • 4 tablespoons unsalted butter (softened)
  • 8 tablespoons dry Champagne (4-ounces)
  • flaky sea salt (to serve)
  • Kosher salt and freshly ground pepper (to taste)
  • Preheat the oven to 450ºF.
  • In a medium bowl, add grapes, scallions, mint, almonds, champagne vinegar and olive oil. Season with salt and pepper, and toss to combine. Set aside.
  • Stack 4 pieces of parchment paper on top of each other and fold in half. Cut the edges into a round so that you have a folded circle. Unfold and spread parchment paper circles onto a clean work space. Place 1 fillet onto the center of each parchment paper circle. Using an offset spatula, gently spread 1 tablespoon of butter onto the tops of each fillet. Season each with salt and pepper.
  • Fold the parchment over the fish to cover and begin folding and crimping the edges to form a tight seal. Once you have almost completely sealed the edges, pour 2 tablespoons of champagne into each packet. Finish sealing and transfer packets onto a baking sheet.
  • Place tray in the oven and bake until the fish is cooked through, about 10-12 minutes.
  • Remove from the oven, open the packets, garnish with grape salad, and serve.
  • Tip: If you're fishmonger doesn't carry halibut, substitute with any flaky white fish!
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