Sealing the fish in a parchment paper pouch with wine and butter keeps it moist, while infusing it with the delicate flavor of shiitakes, garlic, and thyme.
4 (6-ounce) halibut pieces Available In Our Premium Subscription Box
½ pound shiitake mushrooms, stems removed and finely sliced
2 cloves garlic, minced
2 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoons dry white wine
Salt & pepper, to taste
Preheat oven to 400°. Sauté mushrooms in olive oil until tender. Add garlic and cook an additional minute. Let cool.
Prep papillote by cutting 4 pieces of parchment paper into 12” long ovals. Place fish on one half of the parchment. Cover with mushrooms, a pat of butter, and 4-6 sprigs of fresh thyme.
Fold the parchment paper over the fish, add a splash of white wine, and roll the edges together tightly to seal.
Bake ten minutes and serve the whole pouch warm. Open just before eating.
Alison’s pro cooking tip: If you add the wine to the pouch before it’s folded, it gets messy and difficult to seal. Wait until the pouch is almost sealed to add that final ingredient.