halibut en papillote with pesto & julienned vegetables
i think fish has gotten a bad rep for being “difficult” to prepare. i know it scares a lot of people – thinking they won’t cook it enough or improperly. the truth is, fish can be incredibly easy to make. this recipe is perfect for those who are a little afraid of cooking fish, and since it uses white fish it is a little more mild for those trying to venture their way into the world of fish.
this recipe honestly took all of maybe five to ten minutes to prepare and then about 12-15 in the oven… allowing you to have dinner on the table in less than a half an hour! talk about fast food!! this is why this is one of my favorite ways to cook fish, it adheres to one of my goals when coming up with recipes – slow food fast. this is a great way to get a whole foods based, healthy meal on the table quickly! the pesto gives it a little extra depth and would be great served with some tortellini tossed in some olive oil and parmesan.
2 4oz fillets of halibut (or any thick white fish)
2/3 cup basil pesto
1/4 cup sweet white onion, julienned
1/2 cup carrot, julienned
1/2 cup zucchini, julienned
1/2 cup yellow summer squash, julienned
2 T butter
2 sheets parchment paper
preheat oven to 400 degrees.
place 1 T butter in the center of one of the pieces of parchment. place the fish on top and sprinkle with salt & pepper. then spread half of the pesto on the top of the fish. place half the onions on top of the pesto. toss the remaining vegetables in a bowl with olive oil, s&p, then place half the vegetables on top of the fish. fold the sides of the parchment down the center, then fold in the ends so that the pouch is sealed up nice and tight.
repeat for the second piece of fish, then back for 12-15 minutes, depending on how hot your oven gets. remove from the oven and serve en papillote so you can keep all the juices together and enjoy!