Parchment Poached Halibut with oven-roasted fingerling potatoes and fennel

Ingredients:

  • Parchment paper

  • 4 fillets of Halibut, skin removed

  • 1 lb. fingerling potatoes

  • 2 bulbs of fennel, sliced thinly

  • ½ lemon, very thinly sliced

  • 2 cloves of garlic, minced

  • 2 tbsp. olive oil

  • Salt and black pepper, to taste

Instructions:

  1. Prepare the Vegetables:

    Preheat the oven to 400°F. On a sheet of parchment paper covering a baking sheet, combine the potatoes, fennel, garlic, olive oil, salt, and pepper. Toss to coat evenly.

  2. Roast the Vegetables:

    Roast for 25 minutes until the potatoes start to soften and turn golden.

  3. Add the Halibut:

    Remove the pan from the oven and evenly space the halibut fillets on top of the roasted vegetables. Distribute the lemon slices over and around the fillets.

  4. Seal the Parcel:

    Fold up the edges of the parchment paper to create a sealed packet (en papillote), rolling the edges where they meet to ensure a tight seal. Tuck any loose edges underneath to keep it secure.

  5. Final Roast:

    Return the parcel to the oven and roast for 15 minutes. Do not open the parchment during baking to retain steam and moisture.

  6. Serve:

    Remove from the oven and let the parcel rest for a minute before carefully opening. Serve immediately, either plated or directly from the parchment for a rustic presentation.