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Photo of Tarragon and white wine halibut en papillote with tomatoes, fennel, and capers by Daphne Oz by WW

Tarragon and white wine halibut en papillote with tomatoes, fennel, and capers by Daphne Oz

3
Points® value
Total Time
42 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy
Cooking en papillote means cooking food in a sealed packet. The tight seal around the packet allows the ingredients to marry flavours while creating a tasty sauce, and preventing your protein from drying out. It’s also an easy way to cook your protein and veggies all at once.

Ingredients

Extra virgin olive oil

1 tbsp(s)

Shallots

2 tbsp(s), finely chopped

Garlic

1 clove(s), large, minced

Cherry tomatoes

2 cup(s), halved

Uncooked fennel bulb

½ pound(s), about 1 small, fronds removed and reserved, bulb cored and thinly sliced

Capers

2 tbsp(s), drained

Mustard seed

1 tsp(s)

Kosher salt

2 pinch(es), or to taste

Lemon

2 medium, thinly sliced into rounds

Fresh tarragon

8 sprig(s), about 1 small bunch

Uncooked halibut fillet

1¼ pound(s), skinless, 4 (5-oz) fillets

Sea salt

2 pinch(es), or to taste

Black pepper

2 pinch(es), freshly cracked, or to taste

Olive oil

4 tsp(s)

White wine

¼ cup(s), dry variety

Lemon

½ medium, cut into 4 wedges

Instructions

  1. Heat 1 tbsp oil in a medium saute pan over medium-high heat. Add shallot and garlic; cook, stirring often, 1 minute. Add tomatoes, sliced fennel, capers, and mustard seeds; cook, stirring often, until tomatoes just begin to break down, 4 to 5 minutes. Season with salt; remove from the heat.
  2. Preheat oven to 425ºF. Fold four 12- X 16-inch pieces of parchment paper in half; cut each into a half heart shape (when you open it should form a whole heart).
  3. Place 2 to 3 lemon rounds in a row down center of half of a parchment heart; top with 1 to 2 sprigs tarragon. Place a halibut fillet over tarragon; season with salt and pepper. Drizzle fillet with 1 tsp oil, 1 tbsp wine, and top with a spoonful of tomato-fennel mixture. Fold second half of parchment heart over fillet; fold edges of parchment inwards on top of itself to seal packet. Repeat with remaining parchment and ingredients to make 4 packets (you may have extra tomato-fennel mixture that you can serve with the meal).
  4. Divide sealed packets between 2 baking sheets; bake until parchment has puffed, about 12 to 14 minutes.
  5. Remove pans from oven; allow to cool 1 to 2 minutes. Carefully tear parchment open—steam will escape and fish should be aromatic, opaque white, and easily flaked with a fork. Serve with additional tomato-fennel mixture, lemon wedges, and a garnish of fennel fronds on top.
  6. Serving size: 1 packet