Halibut en Papillote
March 29, 2017
This elegant fish and veggie dish is steamed in parchment packets so it’s tender and flavorful. It’s perfect to serve dinner guests, and no pots and pans to wash up!
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
- Prep: 15 mins
- Cook: 15 mins
- Yields: 4 Servings
Directions
1Preheat the oven to 450°F. Tear four 12x18-inch sheets of parchment paper.
2Combine the onion, tomatoes, and 2 teaspoons of the oil in a bowl.
3Arrange one sheet of parchment so that the long side is closest to you. Fold it in half, matching short end to short end; then open it like a book. Place one-fourth of the tomato mixture in the center of the right half of the parchment sheet. Place a halibut filet next to the tomato mixture and one-fourth of the asparagus next to the halibut.
4Drizzle with 1 teaspoon oil and 1-1/2 teaspoons lemon juice, and top with 2 sprigs fresh thyme. Season evenly with salt and pepper. Fold the parchment over the filling, then tightly crimp the edges to form a packet. Repeat with the remaining ingredients.
5Place the packets on a large baking sheet and bake in the center of the oven until the packets are puffed. 11 to 12 minutes.
6Remove from the oven and transfer each packet to a plate. With the tip of a sharp knife, carefully cut and "X" into the top of each packet to allow the steam to escape. Then fold back the parchment and serve immediately.
Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014
Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.
