Preheat oven to 425 degrees. Soften 1 1/2 tablespoons of butter (I usually nuke it in the microwave in 10 second increments until it's the right consistency). Cut parchment paper into four 18-inch-long
pieces.
I have no idea if this was 18 inches or not, but it worked. |
Fold each piece in half, and cut into a half heart shape, using the fold as the heart's center.
Awwwwwww. Special. |
Prep fennel (1 cup, julienned), 3/4 cup snow peas (cut diagonally into thirds) and carrots (1/2 cup -- they ask for shredded, but I did peeled, and it worked out fine). Place fennel, snow peas, and carrots in a bowl with 1/4 cup water and microwave on high for 4 minutes. Drain the vegetables once they are cooked through.
Fennel and halibut go really well together. |
While the vegetables are cooking, slice 1 lemon in half crosswise. Cut one half into 8 thin
slices, then juice the remaining half. Combine 1 tablespoon lemon juice,
1 1/2 tablespoons of butter, and 2 teaspoons of finely chopped fresh tarragon.
We had bought one big halibut fillet, so we cut it into four (somewhat) evenly sized pieces.
In case you were wondering, yes, our bamboo cutting board still smells like fish. |
Add 1/4 of the vegetable mixture to each of the parchment pieces, placing it along the fold.
Not s good with the lighting here, but you get the picture. |
Place fillets on top of vegetables and add salt and pepper. Divide butter mixture among each serving, dotting over tops of fish. Top each fillet with 2 lemon slices.
Yum. Looks tasty! |
The directions say: starting at the top of each heart, fold the edges of parchment in,
tucking the edges as you go. Twist the end tip to secure tightly. I don't know what the heck I did, but I managed to close them up. I think the most important part is that the parchment is closed so that the fish and veggies can steam.
Place
packets on baking sheet. Bake for 12 minutes or until the parchment puffs up. I think we kept them in a few minutes longer, since some of the fillets were more thick than others.
Hello, buttery, lemony goodness. |
I am totally going to do this again. Maybe with a different whitefish or salmon, and a corresponding veggie combo? I imagine you could do sliced bell peppers, spinach, kale, maybe even potatoes if you sliced them really thin. Enjoy!
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