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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