Baked Halibut “en Papillote”, a.k.a., “Halibut in a Bag”

Its not all about how many Facebook "Likes" or Pinterest repins I get on my food recipes, but I found myself wondering why my "en Papillote" recipes, a.k.a. my fish or chicken "in a bag", don't get shared as much.

I keep getting the feeling that people think its hard to cook, and not something they can bring into their regular routine. Let me say again, it is the easiest thing in the world to do.

And I simply love baking "en Papillote", like this Halibut recipe that I ran across……

Halibut "en Papillote" ("Halibut in a Bag")

1 pound fresh halibut (I highly advocate wild Alaskan halibut)
Pink Himalayan Salt (AVOID COMMON TABLE SALT!!!)
Organic cracked black pepper
2 stalks standard-size organic asparagus, sliced in half lengthwise, woody stems removed
1/2 white part of organic leek, julienned
3 organic lemon slices
4 to 5 sprigs fresh organic dill
1/8 cup white wine

…….experiment with your own favorite veggies in your personalized "en Papillote"

Preparing to bake.

Preheat the oven to 450 degrees. Pull out a long piece of parchment paper, about 24 inches long.

Wrapping the halibut in the paper. Lay the parchment paper on the counter like a long rectangle, short ends on the left and right.

Put the halibut piece in the middle of the parchment paper. Season it with salt and pepper.

Lay the asparagus slices, leeks, lemon slices, and dill on top of the halibut. Fold down the paper from the top, over the halibut.

Roll the paper and crimp up all the edges like you are wrapping a present in a hurry. Leave the bottom open. Pour in the white wine and take care to not spill it out of the bag. Crimp the bottom to seal the bag.

Baking the Halibut

Put the parchment bag in a skillet. Slide it into the oven. Bake until the halibut is firm to the touch but not solid and dry, or until it has reached an internal temperature, about 6 to 12 minutes depending on the thickness of the fish.

(This should put the fish at a medium-rare to medium.) Remove it from the oven. Cut the parchment bag above the crimped edges. Be careful of the steam. Remove the lemon slices and dill.

below is demo of making fish in a  bag……albeit different fish and ingredients


~stay healthy~


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