Fish en papillote is a fancy (French) way of saying "cooked in parchment paper". This method of cooking seals the moisture into the fish keeping it tender and flakey.
Course Main Course
Cuisine American, French
Keyword corn, edamame, halibut, papillote, shallot, succotash, white fish
Prep Time 30 minutesminutes
Cook Time 10 minutesminutes
Servings 4
Calories 397kcal
Equipment
Parchment paper
Ingredients
For the pacific halibut:
1poundpacific halibut (or another white fish),cut into 4 filets
Heat oven to 400ºF (200ºC). Cut 4 pieces of parchment paper so they are roughly 12 x 14-inches. Halve the pieces of parchment paper and cut half a heart into the paper so it makes a full heart.
Working one at a time, arrange slices of lemon on one side of the parchment paper then top with one slice of fish. Season the fish with salt and pepper and top with 1 teaspoon of olive oil and 1 tablespoon of the white wine.
Working from one end, begin to tightly fold the edges of the parchment paper so that the package is completely sealed. Repeat with the remaining fish. Add packages to a rimmed baking sheet and bake until fish is tender, about 10 to 12 minutes.
For the edamame succotash:
Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the shallots and garlic and sauté until the shallots are tender, about 3 minutes.
Add the peppers, corn and edamame and cook, stirring occasionally for about 5 minutes. Remove from the heat to a medium mixing bowl. Toss with the red wine vinegar and refrigerate for at least 30 minutes, until chilled. Stir in the cilantro and almonds. Season with salt to taste.
Serve the cooked fish filets topped with the chilled edamame succotash.