CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Halibut en Papillote with Roasted Tomato-Artichoke Ragout

CanolaInfo's
recipe box


Printview my recipes
this recipe viewed 19 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Recipes
    Prep Time:       Cook Time:       Total Time:  

This fancy-sounding dish is the easiest of all in this recipe collection. "En papillote" is French for "in parchment," which is used to steam fish in the oven. Not only does it quickly cook the fish and infuse it with other ingredient flavors, the parchment offers a unique presentation that's sure to impress your guests. They'll never know it only took you 20 minutes to prepare!

Ingredients:

1 Tbsp canola oil 15 mL
1 small yellow onion, finely diced
2 sprigs fresh thyme
2 cloves garlic, minced
1/2 cup dry white wine 125 mL
1 jar (16 oz/455 mL) diced, fire-roasted tomatoes with juice
1 jar (8 oz/227 mL) artichokes, coarsely chopped

parchment paper (9- x 13-inch roll)

4 halibut fillets, 4 oz/125 g each
1/2 tsp fresh ground black pepper 2 mL

Garnish
1 lemon, cut into quarters
2 Tbsp chopped parsley 30 mL

Instructions:

1. In large skillet, heat canola oil to medium heat. Sauté onions with fresh thyme until soft and translucent, about 3 minutes. Add garlic; cook 1 more minute. Pour in white wine, bring to a boil and cook until almost evaporated. Add tomatoes and simmer for 20 minutes. Stir in artichokes. Remove pan from heat, remove thyme sprigs and let cool. (This step may be done a day ahead.)

2. Preheat oven to 450 ºF (230 ºC). Cut four large rectangles of parchment paper and fold in half; unfold.

3. Divide tomato-artichoke ragout among parchment paper pieces. Season each halibut fillet on both sides with pepper and place on top of ragout.

4. Put a few drops of canola oil on top half of each parchment piece and rub it around so fish doesn't stick to it. Fold parchment over fish like book. Start sealing at edge of fold. Working in 2-inch (5-cm) sections, fold about 1/4-inch (0.5-mm) of open edges over and crease tightly. Fold again. Continue working around open edges of parchment, overlapping folded sections slightly. Finish with double fold at end of packet. Make sure folds are creased tightly so they don't open. Repeat to make three more packets.

5. Place packets on large baking sheet. Bake in preheated oven for 10 to 12 minutes or until fish is opaque. Tear an "X" in top of packet and sprinkle with chopped parsley and lemon juice from 1/4 lemon. Serve immediately.

Yield: 4 servings. Serving size: 1 fillet.

Nutritional Analysis per Serving:
Calories 250
Total Fat 7 g
Saturated Fat 0.5 g
Cholesterol 35 mg
Sodium 220 mg
Carbohydrates 16 g
Fiber 3 g
Protein 27 g


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Roasted Halibut With Garlic Sauce
   by sgre52160



1 3/4 lbs halibut fillets (1 1/2 inches thick) 3 garlic cloves 2 tbsp extra virgin olive oil 1/3 cup mayonnaise lemon wedges for garnish Preheat oven to 450. Put fish in an oiled shallow




Halibut With Tomato-cilantro Linguine
   by HappyCook80



Halibut With Tomato-Cilantro Linguine 2 tablespoons olive oil 1 1/2 tablespoons lime juice 1 tablespoon drained capers 4 small roma tomatoes, seeded and chopped, at room temperature 2 garlic cl




Halibut With Tomato-sorrel Sauce
   by KristenRamaley



yield: Serves 4 Serve with Garlic Mashed Potatoes Read More http://www.epicurious.com/recipes/food/views/Halibut-with-Tomato-Sorrel-Sauce-2072#ixzz0nOQwU5t3 Sauce 1/4 cup finely chopped shal




Grilled Halibut With Tomato Butter
   by ICOOK2



1/2 cup chopped parsley 1/4 cup chopped tarragon plus 1/4 cup whole leaves finely grated zest of 1 lemon four 6 to 7 ounce skinless halibut fillets salt 2 pounds fingerling potatoes 1/4 cup o




Roasted Halibut W/ Lemons, Olives & Rosemary (adapted From The Nyt):
   by ICOOK2



2 8oz. pcs of halibut filets, at least 1" thick olive oil kosher salt ground chili pepper (they want you to use Turkish or Aleppo.....I used cayenne sparingly) 2 fresh rosemary branches 1 lemon





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.