Halibut en Papillote

Ingredients:

(2) 6 oz Halibut filets, skin off *
1 bunch of asparagus, trimmed and washed
1/2 pound of fingerling potatoes, par boiled and cut in half
Osprey’s Lemon-Caper Butter *
Lemon Wheels
Salt and Pepper
Olive Oil
Parchment Paper

*Ingredients available for purchase at Osprey

Instructions:

• Preheat oven to 400 F

• Cut each parchment paper into a large heart shape by folding in half and cutting in a J shape. The half heart should be about 24 inches long by 12 inches wide.

• Lay the parchment down and open each heart.

• On one side of each heart, lay down your asparagus in a raft shape in the mid-center of the round part of the heart, but still close to the fold.

• Season the Halibut on both sides with salt and pepper and place on top.

• Arrange the potato halves around the fish.

• Drizzle the fish and the veggies with olive oil.

• Top the fish with a nice pat of Lemon-Caper Butter and one or two lemon wheels.

• Fold the other side of the heart over.

• Starting at the inside corner of the heart, where the curve starts, fold the parchment over about an inch. There you have created another corner. Fold this corner over itself as well, and continue folding the corners down until you have reached the point of the heart. Give the paper a good twist to seal it. Repeat with the other paper and fish.

• Place the packets onto a sheet pan and bake for 20 minutes. If the pouch has been folded tightly, it will puff up in the oven from the steam. The paper will brown slightly during cooking.

• Remove from the oven and carefully cut open the pouch. There will be steam, so be careful!

• You can serve the meal right in the pouch once it has been placed on a plate.