Chili Garlic Halibut “en Papillote”
Join Chef Chris Brown in the kitchen, and see how easy and convenient it is to elevate your cooking “en papillote” with PaperChef Culinary Parchment Cooking Bags.
Part of the article “A Day’s Worth of Parchment”
PrintRecipes:
Chili Garlic Halibut “en Papillote”
Folding the parchment paper into the perfect pouch for an “en papillote” dish can often be the most difficult part of the preparation. But Culinary Parchment Cooking Bags make this elegant dish easy to prepare. So why not try something a little different with this spicy fish dish – classic French cuisine infused with a Thai flare.
Ingredients:
- 4 portions of sustainable halibut (5 oz each)
- 2 cloves of garlic, peeled and sliced
- ½ bird’s-eye chili
- 1 fresh bay leaf
- 6 fingerling potatoes, cut into ¼ inch disks
- 3 tablespoons (45 mL) good olive oil
- 1 tablespoon (15 mL) vegetable oil
- 8 cleaned wild leeks (optional)
- Salt & pepper
Preparation Instructions:
- Preheat oven to 400°F (200°C)
- Heat the oil in a non-stick pan, season the halibut with salt and pepper, then sear the fish until golden brown
- Prepare leeks, chili, garlic and potatoes
- Place the halibut in an even layer in a Culinary Parchment Cooking Bag on rimmed baking sheet
- Add all ingredients on top of the fish within the bag
- Close the bag by folding 3 or 4 times, crimping to seal
- Bake for 6-8 minutes
- Open bag carefully and let stand for a few minutes
Serves 4. Serve with a pesto of your choice.
