18 March 2008

Flétan/Halibut en papillote

Back home and fish was on the menu last night, halibut to be more specific, such a tender fish. I baked it in a foil, here is my recipe.

Baked halibut/Flétan en papillote (for 2)
About 1 pound fresh halibut
1 medium fennel bulb thinly sliced
1 carrot thinly sliced
1 lemon sliced
1 medium size tomato cut in 8
Thyme, salt, pepper
Provence Extra Virgin Olive oil
1 big clove of garlic
1 Tsp Parsley
Place large piece of tin foil (large enough to wrap the fish in it) in an oven proof dish (i.e. Pyrex), place fennel slices in the bottom of the foil, cover with lemon slices, fish and top with carrots sticks, place tomato pieces around, sprinkle with thyme, salt and pepper, pour some olive oil and close the tin foil.

Bake in hot oven at 232 C/450 F for about 15 to 20 mn

While it is baking mix in the blender 4 Tbsp olive oil, peeled garlic, parsley (left over will keep in fridge for another use like basted on bread and grill it).

When cooked serve immediately and pour some of the olive oil/garlic/parsley mix over.

If you like your vegetables soft you may want to steam them for 5 mn or so before placing them in the tin foil, as the above recipe will give very crunchy vegetables.

1 comment: