Halibut en Papillote

Halibut en Papillote (parchment paper) with Julienned Zucchini, Shitake Mushrooms, Carrots, and Red Onion cooked in its own juices and a balsamic shallot sauce

Finally I can use my origami skills to do something useful! Anything that will cook in the same amount of time as the fish (or that is precooked if it needs a longer cooking time), can be put in the pouches. In these photos, I have Juilienned the vegetables so that they will be thin enough to cook quickly. I sauted the shallots in balsamic vinegar beforehand. If you want an explanation for how to do this see Julia and Jacques Cooking At Home.

Its always hard to get the fish cooked correctly when its done this way, since you can't see it. Baking times can range from 8 to 12 minutes at 425 degrees Fahrenheit. For pieces this size, I baked the pouches for 10 minutes.

Suggested Side Dish: Saffron Rice with Garlic and Parsley