Geoffrey Zakarian's Halibut en Papillote

By Food Network · 60 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a food processor, blend the olives, capers, garlic and anchovy with black pepper to taste and about 1/2 cup olive oil until a silky paste with small pieces remains. Add more oil if needed, then transfer to a bowl, drizzle with oil and set aside.
3. On each of 4 large parchment circles, drizzle olive oil over the centre and season with salt and pepper. Layer thinly sliced fennel and leeks on top, then add a dollop of the tapenade and 2 to 3 lemon slices.
4. Lay a halibut fillet on the lemon and season with salt and pepper. Fold the parchment over the fish and crimp the edges shut, covering the corner of each previous fold. Halfway through folding, add 1 tablespoon of white wine to each packet, then finish sealing.
5. Place the packets on a baking sheet and bake for 8 to 10 minutes.
6. Transfer each packet to a plate, cut open the top to expose the fish, and garnish with minced Calabrian chile and basil. Serve immediately.

Summarized from Food Network's video. Watch it for the details.

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GarlicLemonOliveLeekFennelKalamata oliveAnchovyHalibut