Les poisson! Les poisson! hee hee hee! haw haw haw! (the chef from Little Mermaid anybody?)
Yeah, this delish fish dish (Dr. Seuss style) will leave your tastebuds wanting more. And it's fairly easy and quick to make.
Sealing fish and vegetables en papillote (French for "in paper") steams it gently, producing a foolproof moist result every time. While these ingredients complement each other nicely, you can vary the vegetables and fish according to what's in season or your personal preference.
Bon Appetit!
Parchment paper
1 cup thinly sliced fennel, julienned
3/4 cup snow peas, cut diagonally into thirds
1/2 cup shredded carrots
4 halibut fillets (5 oz each)
1 lemon
1 1/2 Tbsp butter, softened
2 tsp finely chopped fresh tarragon
1- Preheat oven to 425°F. Cut parchment paper into four 18-inch-long pieces. Fold each piece in half and draw a large half heart on each piece, using the fold as the heart's center. Cut out the shape and unfold.
2- Place fennel, snow peas, and carrots in a microwave-safe bowl with 1/4 cup water; microwave on high for 4 minutes. Drain well. Divide vegetable mixture among parchment pieces, spooning it in a shallow layer along the fold. Place fillets on top of vegetables and sprinkle evenly with salt and pepper to taste.
3- Slice lemon in half crosswise. Cut one half crosswise into 8 thin slices, then juice the remaining half. Combine 1 tablespoon lemon juice, butter, and tarragon. Divide butter mixture evenly among fish packages, dotting over tops of fish. Top each fillet with 2 lemon slices. 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. Place packets on baking sheet.
4-Bake for 12 minutes or until the parchment puffs up. Place on serving plates; cut open and serve immediately.
Makes 4 servings.
Per serving: 225 cal, 8 g fat (3 g sat), 7 g carbs, 426 mg sodium, 2 g fiber, 31 g protein
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