Here’s a good one with only 6 ingredients…not including S&P! This recipe is a great example of how using just a few fresh ingredients can make a dish really flavorful.
Okay, are you wondering what the deal is with the fancy title of this recipe?
Preparing fish “en papillote“ is a French cooking method that poaches the fish. You fold it up in parchment paper, and it cooks by steaming itself while wrapped up all neatly in its little package.
I almost named it “Artichoke-Tomato Halibut Steamed in Parchment Paper”, but I wanted to give my non-cooking friends something ridiculously easy to prepare for their friends/family, while being able to look like they know what they’re talking about when it comes to food.
- 2 (4 ounce) halibut fillets, boneless
- 4 teaspoons extra-virgin olive oil
- 4 lemon slices, ¼-inch thick
- 1 (14 ounce) can artichoke hearts packed in water, rinsed and drained
- 12 grape tomatoes, cut in half lengthwise
- 2 tablespoons fresh basil leaves, chopped
- ¼ tsp salt
- ¼ tsp freshly cracked black pepper
- Preheat oven to 350°F. Place one piece of halibut on a 12×12 inch piece of parchment paper. Drizzle each side of fish with 2 teaspoons olive oil and top with 2 lemon slices. Arrange half of the artichokes, tomatoes, and basil on top of fish. Sprinkle all over with salt and pepper. Repeat the process for the second piece of halibut.
- Fold up parchment paper like a package, sealing in the ingredients. With the seam at the top, tuck the ends underneath. Transfer to a baking sheet and bake until fish is cooked through, about 15 minutes for a 1-inch thick piece of fish. Add 15 minutes of baking time for each additional inch of thickness.
- Transfer to a plate and carefully open the package to release the steam before serving.