Lemon- Tarragon Halibut en Papillote

HalibutThe right meal (and the proper presentation) shows you’re sophisticated and serious about your career, and that you have creativity and flair. Sealing fish and vegetables en papillote (French for “in paper”) steams it gently, producing a foolproof moist result every time. (And the ease of preparation and cleanup gives you more time to dazzle your guests.) While these ingredients complement each other nicely, you can vary the vegetables and fish according to what’s in season or your personal preference.

INGREDIENTS
  • parchment paper
  • 1 cup thinly sliced fennel, julienned
  • 3/4 cup snow peas, cut diagonally into thirds
  • 1/2 cup shredded carrots
  • 4 halibut fillets (5 oz each)
  • 1 lemon
  • 1 1/2 tbsp butter, softened
  • 2 tsp finely chopped fresh tarragon
DIRECTIONS
  1. Preheat oven to 425°F. Cut parchment paper into four 18-inch-long pieces. Fold each piece in half and draw a large half heart on each piece, using the fold as the heart’s center. Cut out the shape and unfold.
  2. Place fennel, snow peas, and carrots in a microwave-safe bowl with 1/4 cup water; microwave on high for 4 minutes. Drain well. Divide vegetable mixture among parchment pieces, spooning it in a shallow layer along the fold. Place fillets on top of vegetables and sprinkle evenly with salt and pepper to taste.
  3. Slice lemon in half crosswise. Cut one half crosswise into 8 thin slices, then juice the remaining half. Combine 1 tablespoon lemon juice, butter, and tarragon. Divide butter mixture evenly among fish packages, dotting over tops of fish. Top each fillet with 2 lemon slices. Starting at the top of each heart, fold the edges of parchment in, tucking the edges as you go. Twist the end tip to secure tightly. Place packets on baking sheet.
  4. Bake for 12 minutes or until the parchment puffs up. Place on serving plates; cut open and serve immediately.
NUTRITIONAL FACTS PER SERVING
CALORIES 216.1 CAL
FAT 7.7 G
SATURATED FAT 3.2 G
SODIUM 128.9 MG
CARBOHYDRATES 5.2 G
TOTAL SUGARS 1.5 G
DIETARY FIBER 1.8 G
PROTEIN 30.5 G