Halibut en Papillote with Lesley Chesterman's Parmentier

Name: Halibut en Papillote with Lesley Chesterman's Parmentier
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 fillets halibut (about 200 g each); 2 tablespoons olive oil; 1 lemon juice and zest; 1 teaspoon sea salt; 1/2 teaspoon black pepper (freshly ground); 4 sprigs fresh thyme; 500 g Yukon Gold potatoes (peeled and diced); 1/2 cup heavy cream; 2 tablespoons butter; 1 teaspoon sea salt; 1/4 teaspoon white pepper

45 min 4 servings Medium

All Recipes

Halibut en Papillote with Lesley Chesterman's Parmentier

Flavourful halibut fillets baked in parchment with a creamy potato parmentier.

Prep

20 min

Cook

25 min

Total

45 min

Servings

Difficulty

Medium

Halibut en Papillote is a delightful way to cook fish, where the fillets are wrapped in parchment paper and baked to perfection. This method allows the fish to steam in its own juices, resulting in a moist and tender dish. Adding a parmentier, a creamy potato accompaniment, further elevates this dish by offering a contrasting texture and rich flavour. The recipe is inspired by Lesley Chesterman's take on this French classic, which combines the delicate taste of halibut with the creamy richness of potatoes. It's a perfect dish for a special dinner that feels both sophisticated and comforting.

Ingredients

Servings

Halibut en Papillote

Parmentier

Instructions

Prepare the parmentier

Boil the diced potatoes in salted water for 15-20 minutes until tender. Drain and mash with heavy cream, butter, salt, and white pepper until smooth.

Pro tip: For a smoother texture, use a potato ricer.

Preheat the oven

Preheat your oven to 400°F (200°C).

Prepare the halibut fillets

Place each halibut fillet on a piece of parchment paper. Drizzle with olive oil, lemon juice, and zest. Season with sea salt and black pepper.

Pro tip: Ensure the fillets are of similar thickness for even cooking.

Add thyme and seal

Place a sprig of thyme on each fillet. Fold the parchment over the fish, crimping the edges to seal tightly.

Pro tip: Make sure the parchment is well-sealed to trap steam.

Bake the halibut

Place the sealed parchment packets on a baking sheet. Bake in the preheated oven for 12-15 minutes until the fish is cooked through and opaque.

Pro tip: The internal temperature of the fish should reach 145°F (63°C).

Serve with parmentier

Carefully open the parchment packets and serve the halibut immediately with a generous scoop of parmentier on the side.

Pro tip: Open the packets at the table for maximum aroma impact.

💡

Tips & Tricks

<ul><li>Ensure the parchment is tightly sealed to trap steam.</li><li>Select halibut fillets of uniform thickness for even cooking.</li><li>Use Yukon Gold potatoes for a creamier parmentier.</li><li>Serve immediately to enjoy the dish's full aroma and texture.</li></ul>

Serving Suggestions

For best results, serve the halibut en papillote immediately after baking. The aroma that wafts from the opened parchment is part of the culinary experience. Pair this dish with a crisp white wine, such as a Sauvignon Blanc, to complement the flavours. Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently in the oven to maintain the fish's moisture, though fresh is always best for optimal taste and texture.