Chef Nicolette's Halibut En Papillote with Summer Vegetables & Pesto
"I love cooking fish en papillote! It’s so simple, cooks perfectly and leaves zero mess to clean up. You can even prepare your roasted veggies a couple days in advance to make a super simple week night dinner. It’s also great for picky eaters because you can customize each pouch to what the person enjoys."
Chef Nicolette's Halibut En Papillote with Sumer Vegetables & Pesto
Serves 4
Ingredients
- 4 fish fillets, about 4 oz each
- 1 large Japanese eggplant
- 1 large zucchini or summer squash
- 12 marble Yukon gold potatoes
- 1 fennel bulb
- 16 Bayview castelvetrano olives, smashed and pitted
- 1 bunch chives
- 2 large early girl tomatoes, thinly sliced
- 1 Meyer lemon, very thinly sliced
- Luke’s Extra Virgin Olive Oil
- Salt
- 4 pieces parchment paper, approximately 12” x 14”
- 1 container Luke’s Basil Arugula Peso
- Luke’s Sea Salt, to garnish
Steps
- Heat oven to 450 degrees.
- Slice eggplant, zucchini and potatoes into 1/4” slices. Toss with salt and olive oil and lay on separate sheet trays in a single layer. Roast until tender, about 10 minutes. Cool. This can be done up to 4 days in advance.
- Salt fish on both sides and set aside in fridge while preparing ingredients.
- Using a sharp knife or a mandolin, thinly slice fennel. Set aside.
- Chop chives and set aside.
- Heat oven to 400 degrees
- Assemble pouch:
- Fold each parchment in half to crease and open. (Check out our Instagram for a video on how to fold!)
- Start layering on cooked veggies equally starting with potatoes on the bottom, then eggplant, then zucchini. Toss shaved fennel with chives and olives and place on top of zucchini.
- Place fish on top.
- Layer sliced tomatoes and Meyer lemon over fish, alternating.
- Drizzle on about 2 tsps olive oil.
- Fold over the top of the pouch and crimp to seal.
- Place on sheet tray and bake until fish is just cooked through, about 12 minutes.
- Allow to rest for 2 minutes.
- Open pouch carefully and gently plate into a shallow bowl.
- Garnish with Luke’s sea salt and serve with pesto. Enjoy!
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Also in Luke's Local Blog
Chef Nicolette's Eggplant Caponata
"I love making a big batch of caponata in the summer to have in my fridge all week. It’s great with pretty much anything- meat, fish, toast, fried eggs, cheese- it’s just delish! This recipe makes things a bit easier by roasted the eggplant and folding it in at the end. Traditionally, pine nuts are mixed in but I like garnishing with almonds since we live in the almond mecca and this way they add nice crunch to the dish. Caponata is better made at least a day in advance as well to allow the flavors to meld together. Even people who are weary of eggplant won’t be able to resist the sweet, tart and rich flavor of this caponata!"
