Halibut with Vegetables en Papillote

Ingredients

• 2 Tomatoes
• 2 small zucchini (approx. 100 g)
• Salt
• 1 Shallot
• 1 tbsp chopped parsley
• 300 g halibut fillet
• 3 tbsp olive oil
• pepper (ground)
• 2 lemon slices (untreated)
• 6 tbsp fish stock (glass)
• 2 chives
• Basil

Instructions

1. 1.

   Wash tomatoes and slice into rounds. Wash zucchini, trim, and slice thinly; salt and let sit briefly. Peel the shallot and cut into fine strips.

2. 2.

   Rinse the halibut fillet, pat dry, and divide into six equal pieces.

3. 3.

   Brush two sheets of parchment paper (about 30 x 40 cm) with roughly 1/2 tbsp olive oil each. Layer zucchini, shallots, and tomatoes on top, sprinkle parsley, arrange fish pieces over them, season with salt and pepper, and place lemon slices on top. Drizzle with fish stock and remaining olive oil. Fold the parchment over the filling and secure each packet with a blanched chive stalk. Place in a baking dish and bake in a preheated oven at 180°C (middle rack) for about 30 minutes.

4. 4.

   Serve by placing the packets onto plates, opening them at the table, and garnishing with basil.