Imagine a dish so delicate, so perfectly prepared that it transports you straight to a coastal fine dining restaurant - without ever leaving your kitchen. This Filet of Halibut Baked in Parchment with Stewed Leeks is not just a meal, it's a culinary journey that combines simplicity with sophistication, promising to elevate your home cooking skills and impress even the most discerning dinner guests.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Seafood
Serves: 2 servings
Ingredients
- 2 halibut fillets
- 2 leeks, sliced
- 1/4 cup white wine
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the halibut cooks evenly and retains its moisture.
- Prepare the leeks by slicing them into thin rounds. Rinse them thoroughly under cold water to remove any grit or dirt, then drain well.
- In a medium skillet, heat the olive oil over medium heat. Add the sliced leeks and sauté for about 5 minutes until they become tender and translucent. Season with salt and pepper to taste.
- Once the leeks are tender, add the white wine to the skillet. Allow the mixture to simmer for another 2-3 minutes until the wine has reduced slightly and the leeks are well-coated.
- Prepare two large sheets of parchment paper. Place a portion of the sautéed leeks in the center of each sheet, creating a bed for the halibut fillets.
- Place a halibut fillet on top of the leeks in each parchment packet. Season the fillets with salt and pepper, and if desired, add a few sprigs of fresh thyme for extra flavor.
- Fold the parchment paper over the halibut and leeks, creating a sealed packet. Make sure to crimp the edges tightly to prevent steam from escaping during baking.
- Place the parchment packets on a baking sheet and transfer them to the preheated oven. Bake for about 15-20 minutes, or until the halibut is opaque and flakes easily with a fork.
- Once cooked, carefully remove the packets from the oven. Allow them to rest for a minute before opening, as steam will escape.
- To serve, carefully cut open the parchment packets and plate the halibut and leeks. Garnish with additional fresh thyme if desired.
Tips
- Choose Fresh Halibut: Always select the freshest halibut fillets with firm, translucent flesh and a mild ocean scent.
- Parchment Packet Technique: Ensure your parchment packets are sealed tightly to lock in moisture and create a steamy, flavorful environment for cooking.
- Wine Selection Matters: Use a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio to complement the delicate fish flavor.
- Don't Overcook: Halibut cooks quickly. Watch carefully and remove from oven as soon as the fish turns opaque and flakes easily.
- Thyme Enhancement: Fresh thyme adds an aromatic touch, but use sparingly to avoid overwhelming the fish's delicate taste.
- Serving Tip: Open parchment packets tableside for a dramatic and interactive dining experience.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 5g
Protein: 22g
Fat: 8g
Saturated Fat: g
Cholesterol: 40mg
