En papillote is French for "cooking in a package or parcel." It works really well for cooking fish like halibut that has a tendency to dry out in the oven.
It might look fancy, but this was a quick weeknight dinner – 20 minutes start to finish! When you’re working with great ingredients, the principle of “less is more” applies.
Let's get started!
Here’s what you’ll need:
- A Sheet of Parchment Paper (enough to lay out the fish with 6 inches to spare on all sides)
- A Splash of White Wine
- A Drizzle of Olive Oil
- Salt and Pepper
- Pea Shoots
- Capers, rinsed
Start by preheating your oven to 400 degrees. Now, we'll make the "parcel":
- Lay out the paper so that the sides are curling up.
- Place the fish on it and rub with a bit of lemon zest and garlic.
- Top with a thin slice of lemon.
- Drizzle with a little white wine and olive oil.
- Season it with good sea salt and freshly ground black pepper.
- Fold up two sides of the paper, leaving some air inside, and fold the top edge twice.
- Fold up the other ends and give it a little twist at the top so that it stays closed.
- Pop it in the oven and cook for about 15 minutes or until the fish flakes with a fork.
And that's it!
To finish and plate, simply...
- Place the pea shoots on the plate and drizzle with olive oil.
- Slice or julienne a few radishes and toss with chopped parsley and capers.
- Place the cooked fish on the bed of pea shoots.
- Top with the radish mixture, and squeeze lemon juice over the dish.