Pesto Halibut en Papillote with Vegetables

In my current cooking class, we've learned all of the moist- and dry-heat methods. One of them being a form of steaming which is called en papillote. It just means "wrapped in parchment paper". It's actually a very easy method because you could have your whole meal inside... protein and vegetables.

Pesto Halibut en Papillote with Vegetables

Recipe adapted from Three Blondes and a Tomas

3-6 halibut fillets, deboned and skinned

salt and white pepper, for seasoning the fish

3-6 tablespoons butter

1 cup arugula pesto

1 onion, sliced

1 carrot, julienned

1 zucchini, julienned

1 yellow squash, julienned

• Preheat oven to 400 degrees.
• Place 1 tablespoon of butter in the center of each piece of parchment.  Place the halibut on top and season with salt and pepper.
• Spread some pesto on top of the fish, then top with onions.
• Toss the carrots, zucchini and yellow squash in a bowl with some olive oil, and season with salt and pepper. Then place the vegetables on top of the onions.
• Fold the sides of the parchment down the center, then fold in the ends so that the pouch is sealed up nice and tight.
• Bake for 10-12 minutes.

I served these with rosemary roasted potatoes. I'd suggest caramelizing the onions, they have too much of a bite and it would really help to bring out the sweetness in them.

Enjoy!

Ashley