Halibut en Papillote with Asparagus and Lemon

Experience the art of French cooking with this elegant yet simple dish: Halibut en Papillote with Asparagus and Lemon. Cooking en papillote, or "in parchment," is a technique that seals in moisture and flavor, resulting in perfectly tender fish and vibrant vegetables. This recipe features succulent halibut fillets paired with fresh asparagus, zesty lemon, and aromatic herbs, all wrapped in parchment paper to create a delightful steam pocket. Not only is this dish visually stunning when served, but it also offers a healthy and flavorful meal that’s perfect for a weeknight dinner or a special occasion. Get ready to impress your guests with this light and delicious seafood dish!

Ingredients

• 2 halibut fillets (about 6 ounces each)

• 1 bunch of asparagus, trimmed

• 1 lemon, thinly sliced

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

• Salt and pepper, to taste

• Parchment paper (cut into large rectangles)

Instructions

1. Preheat the Oven:

   • Preheat your oven to 400°F (200°C).

2. Prepare the Parchment:

   • Lay out a large piece of parchment paper on a baking sheet. You will need enough paper to create a pouch that can be folded over the halibut and asparagus.

3. Arrange the Ingredients:

   • Place a handful of trimmed asparagus in the center of the parchment paper. Drizzle with a little olive oil and sprinkle with salt and pepper.

   • Place the halibut fillet on top of the asparagus. Season the fish with salt, pepper, and minced garlic. Top with fresh thyme and a few slices of lemon.

4. Seal the Pouch:

   • Drizzle the remaining olive oil over the halibut and asparagus. Fold the parchment paper over the fish and vegetables, creating a sealed pouch by folding the edges tightly. Make sure it’s well-sealed to trap the steam inside.

5. Bake:

   • Place the baking sheet in the preheated oven and bake for about 15-20 minutes, or until the halibut is cooked through and flakes easily with a fork. The asparagus should be tender yet still vibrant in color.

6. Serve:

   • Carefully open the parchment pouch (watch out for steam!) and transfer the halibut and asparagus to a plate. Serve with additional lemon slices and a sprinkle of fresh herbs, if desired.

7. Enjoy:

   • This Halibut en Papillote with Asparagus and Lemon is not only a feast for the senses but also a healthy and satisfying meal. Pair it with a light salad or some crusty bread for a complete dining experience.

This dish is a wonderful way to showcase the delicate flavors of halibut while keeping the preparation simple and elegant. Enjoy the delightful combination of fresh ingredients and the aromatic steam that fills your kitchen as it bakes!