Halibut en Papillote with Lemon and White Wine


2 fillets halibut (about 6 ounces each)
freshly ground black pepper
1/2 lemon, sliced
4 fresh thyme sprigs
1 egg white, lightly beaten
2 tablespoons butter
1/4 cup white wine


Pre-heat the oven to 400˚ F.

Cut out 4 large squares of parchment paper about 13-inches by 15-inches each. Place a fillet of halibut on one half of each piece of paper. Season the fish very well with salt and pepper. Top each fillet with lemon slices and thyme sprigs. Brush the outer rim of the parchment squares with the beaten egg white. Dot each fillet with 1 tablespoon of butter and sprinkle 2 tablespoons of white wine on each piece of fish.

Fold up 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 four packages onto a baking sheet and bake in the oven for 10 to 12 minutes. The package should be puffed up and slightly browned when fully cooked. The fish should feel firm to the touch (you can often, carefully, press on the fish through the paper).

You can serve these simply with the parchment paper already cut open to reveal the insides, have your guests cut open the packages at the table, or remove the parchment completely, transferring the tasty insides to a plate.

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