ROASTED HALIBUT OVER BRAISED POTATOES, TOMATOES AND OLIVES
Steps:
- Preheat the oven to 425 degrees F.
- Add the oil to a large cast-iron skillet over medium heat, then line the bottom with the potato rounds. Season with salt and pepper, add enough water to cover and bring to a boil. Cook until softened, about 5 minutes. Once the potatoes are softened, drain off the excess water so there is only a small amount left on the bottom. Scatter the lemons, shallots, tomatoes, wine, olives, capers and thyme over the potatoes. Dot with the butter. Season the fish with salt and pepper on both sides and put on top of the potatoes.
- Make a parchment lid for the skillet by cutting a piece of parchment paper that's larger than your skillet. Fold it in half, then fold it in half again in the other direction so you have creases on 2 sides of the paper. Starting with the folded tip, fold on the diagonal 3 times, like a fan, to form narrow triangles. Measure how large your parchment lid should be by placing the tip of the triangle above the center of the skillet and cutting it where it hits the edge of the skillet. Cut off the folded tip to make a small hole in the center. Open up the parchment and set aside.
- Open the parchment lid and place it over the skillet. Transfer the skillet to the oven and bake until the potatoes are soft and the halibut is fully cooked and no longer translucent, 15 to 20 minutes.
- Remove the parchment lid. Serve, drizzled with some of the sauce from the skillet and some oil, then sprinkle with the parsley.
HALIBUT, SQUASH, TOMATOES, AND OLIVES
Steaming food in parchment -- or en papillote, as it's traditionally called -- is a low-fat way to cook a full meal in one shot: The juices from each ingredient are sealed inside the pouch to flavor the dish. Plus, it makes for a dramatic presentation.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Lightly season the halibut fillets on both sides with salt and pepper. Cut 4 pieces of parchment paper (12 by 16 inches each) and lay them on a clean work surface. Fold each in half crosswise, making a crease in the middle, then open and lay flat.
- Cut yellow squash into julienned strips and divide among parchment rectangles, mounding on one side of the fold. Season with salt and pepper. Lay a piece of halibut on top of each pile of squash. Divide the cherry tomatoes (sliced in half, if large) and olives between the four piles and top each pile with thyme. Drizzle each with oil.
- Starting in one corner, fold each packet into a half-moon and seal well. Transfer packets to a rimmed baking sheet, and cook in the oven until parchment puffs up, about 12 to 14 minutes. To serve, place each packet on a plate and cut open with kitchen shears at the table, being careful not to burn yourself when the steam escapes.
Nutrition Facts : Calories 294 g, Cholesterol 54 g, Fat 10 g, Protein 37 g, Sodium 255 g
HALIBUT, SQUASH, TOMATO, AND OLIVES IN PARCHMENT
Cooking a meal in a parchment paper packet is a quick and easy way to prepare a healthy meal with the bonus of minimal clean up! Also, who doesn't like to open presents! These packets can easily be cooked on the grill or oven.
Provided by threeovens
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F; cut 4 sheets of parchment paper twice the size of the halibut fillets and fold in half lengthwise.
- Season the halibut on both sides with salt and pepper; set aside.
- Cut the squash into julienne strips.
- Open parchment papers and spread out on a clean, dry work surface.
- Divide the squash between the papers, placing the squash to one side of the center fold.
- Top with halibut.
- Divide tomatoes, olives, and fresh thyme.
- Drizzle with oil.
- Fold edges of packets to enclose fish and seal.
- Place packets on a rimmed baking sheet and bake until parchment papers puff, about 12 to 14 minutes.
- Serve in packets, if desired (recommended for presentation).
Nutrition Facts : Calories 277.9, Fat 11.8, SaturatedFat 1.7, Cholesterol 54.5, Sodium 170, Carbohydrate 5.1, Fiber 1.7, Sugar 3, Protein 36.8
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