Halibut, Radish, and Asparagus En Papillote – Cook With Haley

Chirchiq Delicate, lean fish, like Halibut, is best cooked using gentle moist methods such as poaching or steaming. En papillote (al cartoccio in Italian) is a method in which delicate foods are folded into a parchment or foil pouch and baked.

meteorologically

While fattier fish, like salmon and tuna, stand up well to dry heat methods such as grilling and searing, lean fish tend to fall to pieces. In this Halibut, Radish and Asparagus En Papillote dish the Halibut and vegetables are flavored simply with salt, pepper, and balsamic vinegar and gently steamed in parchment paper. Be sure to leave the skin on the fish as it holds fats that help to keep the fish moist.

Prep Time: 15 minutes Cook Time: 25 minutes

Serves: 4