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Halibut: Halibut en Papillote

Source of Recipe


From "French Women Don't Get Fat" by Mireille Guiliano






List of Ingredients



• 2 tsp olive oil
  
• 4 fillets of halibut, about 4 ounces each
  
• 1/2 cup Champagne
  
• 8 sprigs fresh thyme
  
• 8 thin lemon slices
  
• 8 sprigs fresh parsley
  
• 2 tsp fennel seeds
  
• Salt and freshly ground pepper
  






Instructions



1. Cut 8 pieces of parchment paper (or aluminum foil) into squares large enough to cover each fish fillet, and leave a 2-inch border all around. Lightly brush 4 squares with olive oil. Preheat the oven to 350º F.
   
   
2. Put each halibut fillet in the center of an oiled square and drizzle with Champagne. Add 2 sprigs of thyme, 2 lemon slices, 2 parsley sprigs, and 1/2 teaspoon fennel seeds to each piece of fish. Season with salt and pepper.
   
   
3. Place the remaining parchment squares on top of the fillets, and fold up the edges to form packets. Put the papillotes on a baking sheet and bake for 10 to 15 minutes. Serve by setting each papillote on a plate. Let your guests open their packets and spoon the juices over the fish. Voila -- drama as well as flavor!
   
   Makes 4 servings.