April 12, 2015
Watch Elyse's video to see how to make this simple, delicious and springy dish
1 tablespoon olive oil
6-ounce fillet of halibut, skin removed
1/3 small zucchini, cut into julienne
1/3 small carrot, peeled and cut into julienne
Pinch of Calabrian chile flakes, or crushed red chile flakes
1 scallion, white and light green part, cut lengthwise into thin strips
1 tablespoon finely chopped fresh flat leaf parsley
1 tablespoon finely chopped tarragon
3 tablespoons softened unsalted butter
6 ounce fillet fresh halibut, blotted dry
2 tablespoons dry white wine
Fleur de sel for finishing
1. Preheat the oven to 425 F. Fold an 18-inch piece of parchment paper in half and cut into a half-heart shape.
2. Heat the olive oil in a small sauté pan over medium-high heat until it begins to shimmer. Add the carrots, zucchini and pepper flakes and cook until soft and some of the liquid has evaporated, about 5 minutes. Season with salt and pepper, transfer to plate lined with paper towels, and gently blot to dry.
3. Combine the carrots, zucchini, green onion and half of the herbs in a small bowl. Open the parchment paper and spread 1 tablespoon of the butter evenly over the surface of the right half, leaving a 2-inch border. Season halibut on both sides liberally with salt and pepper and place the fillet on top of the butter about ½-inch to the right side of the fold. Spoon the vegetable mixture evenly over the top of the fillet and top the vegetables with the remaining butter and the wine.
4. Start at the top of the heart and fold the edges of the parchment, sealing the edges with narrow folds. Twist the end tip to secure tightly. Place the packet on a baking sheet and bake until the packet is puffed and golden brown, about 10 minutes. Remove from the oven, carefully transfer the packet to a large dinner plate, and cut open. Garnish with a touch of fleur de sel and the remaining chopped herbs and serve immediately.