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Lemon-Artichoke Halibut en Papillote

Photo: Oxmoor House
Prep time 15 mins
Cook time 15 mins
Yield 4 servings (serving size: 1 fillet and about 1 cup vegetables)
En papillote is the French term for food baked in a parchment paper packet. Steam trapped inside the packet gently cooks the fish as the other ingredients meld into an intensely flavorful, chunky vegetable sauce. Serve the dish with crusty French bread.Prep: 15 minutes; Cook: 15 minutes

Ingredients

  • 4 (6-ounce) halibut fillets (about 1 inch thick)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 shallot, thinly sliced
  • 1/4 cup fresh salsa, divided
  • 1 (9-ounce) package frozen artichoke hearts, thawed
  • 1 lemon, thinly sliced

Nutrition Information

  • calories 232
  • caloriesfromfat 18 %
  • fat 5 g
  • satfat 0.6 g
  • monofat 1.3 g
  • polyfat 1.3 g
  • protein 37.3 g
  • carbohydrate 8.4 g
  • fiber 4.2 g
  • cholesterol 54 mg
  • iron 19 mg
  • sodium 317 mg
  • calcium 115 mg

How to Make It

  1. Preheat oven to 400°.

  2. Pat fillets dry with a paper towel; sprinkle evenly with salt and pepper.

  3. Cut 4 (15-inch) squares of parchment paper. Fold each square in half; open each. Divide shallot evenly among squares, placing near fold; top each with 1 fillet and 1 tablespoon salsa. Divide artichoke hearts and lemon slices evenly over fillets. Fold paper; seal edges well with narrow folds. Place packets on a baking sheet. Bake at 400° for 15 minutes or until a thermometer registers 140° to 145° when inserted through the paper into the fish. Place 1 packet on each of 4 plates; cut open. Serve immediately.

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