unwrap health and happiness
After the whirlwind I like to call the Holiday season, it’s wonderful to be nestled in and take the time to plan out a home cooked meal. For those of us still in the spirit of gift giving (like me), why not give the gift of delicious food, particularly food that’s wrapped in parchment. Some recipients might not realize, but for me the best gift I can give is food. Food is a source of nourishment for everyone, so why not make something that’s a necessity something special?
With the usual New Year resolutions of losing weight, especially now that I have a bathing suit deadline for March, I’m making every effort to eat healthier and treat my body right. One very late night, my creativity stirred me from my sleep and I drew out the following recipe for a delicate white fish in papillote.
Halibut en Papillote
- 1/2 red onion, julienned
- 1 zucchini, julienned
- 1 carrot, julienned
- 1 large clove of garlic, minced
- 1 Tbsp extra virgin olive oil
- 1 lb of halibut (or other white fish) portioned into 4 filets
- 1 lemon, thinly sliced
- 4 pats of butter
- Fresh thyme
- 1/2 Cup of dry white wine (I use Sauvignon blanc because that’s what I have in my fridge for drinking)
- S&P to taste
- Preheat your oven to 375 degrees Fahrenheit.
- Julienne your vegetables! If you’re lucky and have the best sister in the world, you can use your new beautiful ceramic knife that cuts anything like butter — BUTTER people!
- In a small bowl, combine the julienned veggies, minced garlic, olive oil, and salt and pepper to taste.
- Salt and pepper the filet of fish.
- Place the fish, 1/4 of your veggie mixture, two slices of lemon, two sprigs of thyme, a pat of butter, and 1 Tbsp of wine on a large piece of square parchment. (*I wish I could artfully photograph how to properly fold a papillote, but I’ll leave that to Cook Think. I’m no pro. I mean, I cheated and stapled at the end of my crimping. I can practically hear the French culinary masters cringing.)
- Place the four packages on a baking sheet and cook for 10-12 minutes depending on the thickness of your fish.
- Unwrap and serve over brown rice, including all of the wonderful juices left behind!
The pat of butter snuck its way into my first healthy eating post! Forgive me!
One thing to note about this recipe is that the vegetables still have some bite to them after their time in the oven. If you’re interested in baby food, I’d throw them onto a sauté pan for a few minutes before placing them in your parchment parcel.
Also, I’ve recently discovered Sous Style, brought to you by the ever talented Pippa Lord (Photo Director for Elle magazine). The blog covers fashion and food, two of my biggest interests. Plus, the Male Mondays posts (like this one) are a fun way to start your week. You can thank me later.