Tarragon and white wine halibut en papillote with tomatoes, fennel, and capers by Daphne Oz
3
Points®
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 flavors 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
Shallot
2 Tbsp, chopped, finely chopped
Garlic clove
1 clove(s), 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, drained
Mustard seed
1 tsp
Kosher salt
2 pinch(es), or to taste
Lemon
2 item(s), large, 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
White wine
¼ cup(s), dry variety
Lemon
½ item(s), large, 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
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