Halibut in Cartoccio
Filed under
Seafood
Servings: 4
Fish baked in parchment. Recipe courtesy Anne Burrell. Bob filed it as "Baked Fish (Catfish Filets)"; the recipe calls for halibut. Let each diner open their own packet for the burst of aromatic steam.
Special equipment: parchment paper.
Ingredients
- 2 Zucchini, green part only, julienned
- 1 Butternut squash, small, top part only, peeled and julienned
- 1 pt Brussels sprouts, leaves pulled apart
- 1 Leek, large, julienned
- Olive oil, extra-virgin
- 1 tbsp Thyme, picked leaves
- Kosher salt
- 4 Halibut, 6-ounce fillets
- 4 slice Lemon
- 2 cup White wine, dry
Directions
- Fold 4 (9 by 13-inch) sheets of parchment in half and cut a large half circle from the fold so each opens into a full circle (a heart shape is even better).
- Toss the vegetables generously with olive oil and season with the thyme and salt. Oil and salt the halibut.
- Preheat the oven to 500 degrees F. Open the parchment and brush with oil, leaving a 1-inch border.
- Divide the vegetables among the papers just above the crease, lay the fish on top and add a lemon slice. Fold the paper over and crimp the edges from one end to the other to seal very securely. Before closing completely, add 1/2 cup wine to each, then seal.
- Bake 8 to 9 minutes and serve immediately.