Halibut en Papillote
Memorial Day Special!
Chef Jim May’s “summertime in a packet”, Halibut en Papillote, perfectly paired with the 2018 Sonoma Coast Pinot Noir. The brightness and lightness of this Pinot Noir is well suited for most seafood because of its lighter tannins, coastal acidity and upfront fruit. The savory summer flavors along with the sweetness of the balsamic glaze all steamed together pair beautifully with the fruit of the wine.
Ingredients and Directions
Serves 4
**Ingredients**
- 4 5-6 oz boneless, skinless halibut filets (can also use sea bass or salmon), patted dry
- 2 T. Dijon mustard
- 2 T. Balsamic vinegar
- Salt and black pepper
- 3 Small Zucchini, cut into ¼ inch rounds
- ¼ lb. Mushrooms, cut into ¼ inch slices
- ¼ lb. Sugar snap peas, strings removed, cut in half
- ½ lb. Cherry tomatoes, cut in half
- 1 Lemon, sliced into 8 thin rounds
- 2 Shallots, peeled and cut into thin rounds
- 4 sprigs fresh oregano leaves, coarsely chopped
- 2 T. extra virgin olive oil
- Salt and black pepper
15 minutes prep time ¬– 12 minutes cook time ¬– 5 minutes rest time
**Directions **
Cut 4 16 x 14-inch pieces of parchment paper (or foil). Set aside.
Whisk mustard and balsamic vinegar until blended. Season fish with salt and pepper and brush mustard mixture on top of fish filets.
Place zucchini, mushrooms and sugar peas just off center of parchment paper and season with salt and pepper. Place fish on top. Scatter tomatoes, shallots and oregano over and around fish. Top fish with 2 slices of lemon and drizzle with olive oil.
Fold parchment paper over in half. Fold the open edge of parchment paper in small 1-inch pleats to completely seal in half moon shaped packets and place on baking sheets. Can be made 4 hours ahead and kept in refrigerator.
When ready to cook, heat oven to 425°
Place trays in oven and cook about 12 minutes. Remove one and open packet with 2 forks and check for doneness. If not cooked through, return to oven and add 2 more minutes cook time. Remove trays and let sit for 5 minutes.
