Mediterranean Halibut en papillote
Fish Fixe Kitchen
3-4 halibut seasoned with salt, pepper and garlic powder
1 c chopped tomatoes
1/2 c artichokes
2 tbsp of capers + tbsp of caper juice
1/4 c chopped onion
Thaw and prep 3-4 halibut fillets and season with salt, pepper and garlic powder. Place a large piece of parchment paper in a 5x8 inch baking dish with enough extra paper to loosely seal around the fish creating a big steam pocket. Place the Halibut in the bottom of the pan and top with chopped tomatoes, artichokes, capers and caper juice, chopped onions, sliced lemons and then place a dab of butter on top of each fillet and close the parchment paper to form a seal. Bake at 425 degrees for 12-15 minutes. When the Halibut is opaque and flakes it is fully cooked. Remove fillets leaving the liquid behind and plate over wilted spinach, pasta or rice piaf then spoon the vegetables and reserved liquid over the fillets and finish with a squeeze of lemon!