Information
10 min
20 min
4
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.
Ingredients
- 4 (6-ounce) halibut pieces
- 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
- Fresh thyme
- Salt & pepper, to taste
Directions
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.
Alison Spurlock
Alison Spurlock is a seasoned crew member of the F/V Eileen.
