Entrée: France – French Entree

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 halibut fillets (6–8 oz (170–225 g) each)
Salt and freshly ground black pepper, to taste
1 cup (240 ml) thinly sliced zucchini and/or fennel (about 3 1/2 oz (100 g))
1 cup (240 ml) cherry tomatoes, halved (about 5 1/4 oz (150 g))
1 small shallot, thinly sliced
2 tbsp (30 ml) white wine or lemon juice
2 tbsp (30 ml) olive oil
4 sprigs fresh thyme or tarragon
Parchment paper or foil, for parcels

Show original ingredient measurements

4 halibut fillets (6–8 oz / 170–225 g each)
Salt and freshly ground black pepper, to taste
1 cup thinly sliced zucchini and/or fennel (about 100 g)
1 cup cherry tomatoes, halved (about 150 g)
1 small shallot, thinly sliced
2 tbsp (30 ml) white wine or lemon juice
2 tbsp (30 ml) olive oil
4 sprigs fresh thyme or tarragon
Parchment paper or foil, for parcels

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 400°F (200°C). Cut four 12–15 inch (30 to 38 cm) parchment squares.
2. Place an equal portion of sliced vegetables and shallot on the center of each parchment. Drizzle with a little olive oil and season with salt and pepper.
3. Place a seasoned halibut fillet on top of the vegetables, add 1/2 tbsp (7.5 ml) wine or lemon juice and a sprig of thyme. Drizzle with remaining olive oil.
4. Fold parchment into sealed parcels and place on a baking sheet. Bake 12–15 minutes, until fish is cooked through and vegetables are tender. Open carefully and serve.

1. Preheat oven to 400°F (200°C). Cut four 12–15 inch parchment squares.
2. Place an equal portion of sliced vegetables and shallot on the center of each parchment. Drizzle with a little olive oil and season with salt and pepper.
3. Place a seasoned halibut fillet on top of the vegetables, add 1/2 tbsp wine or lemon juice and a sprig of thyme. Drizzle with remaining olive oil.
4. Fold parchment into sealed parcels and place on a baking sheet. Bake 12–15 minutes, until fish is cooked through and vegetables are tender. Open carefully and serve.