Entree: France – Flétan en papillote (halibut baked in parchment)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Ingredients

- 1 lb (454 g) halibut fillet
- 1 small fennel bulb, thinly sliced (about 6 oz (170 g) total edible)
- 6 cherry tomatoes, halved (about 3 oz (85 g))
- 2 tbsp (30 g) butter, divided
- 1 lemon, thinly sliced, juice of remaining half reserved
- 2 tbsp (18 g) pine nuts
- 3/4 cup (140 g) dry white rice
- 1 1/2 cups (360 ml) water
- salt, to taste
- black pepper, to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 400°F (200°C). Place a large sheet of parchment (about 12 x 16 inches (41 cm) / 30 x 15 3/4 in (40 cm)) on a rimmed baking sheet.
2. Rinse 3/4 cup (140 g) dry white rice until water runs clear; combine rice and 1 1/2 cups (360 ml) water and salt, to taste in a 1.5–2 quart (1.5–2 L) saucepan. Bring to a boil, reduce to low, cover and simmer 15–18 minutes until water is absorbed and rice is tender; remove from heat and keep covered to rest while fish cooks.
3. Meanwhile, toast 2 tbsp (18 g) pine nuts in a small dry skillet over medium heat, stirring, until light golden and aromatic, 2–3 minutes; transfer to a small bowl and set aside.
4. On the parchment, make a bed of the thinly sliced fennel and scatter the halved cherry tomatoes. Place the 1 lb (454 g) halibut fillet on top, season with salt and black pepper, dot with 1 tbsp (15 g) butter, arrange lemon slices over the fish, and squeeze the juice of the reserved lemon half over everything.
5. Fold the parchment into a sealed parcel (fold edges tightly so steam is trapped). Bake on the prepared sheet in the preheated oven for 10–14 minutes for a fillet about 1 inch (2.5 cm) thick; check for doneness — fish should reach 145°F (63°C) and flake easily.
6. Carefully open the parcel to avoid steam, transfer the fish and vegetables to plates, spoon any pan juices over the fish, sprinkle with the toasted pine nuts and remaining 1 tbsp (15 g) butter if desired, and serve with the steamed rice.

Shopping note for the original pantry request:
Additional ingredients to purchase (2): fennel bulb; cherry tomatoes.
Compared with your original entered ingredients and permitted salt, black pepper and water. Check quantities before shopping.

1. Preheat oven to 400°F (200°C). Place a large sheet of parchment (about 12 x 16 inches / 30 x 40 cm) on a rimmed baking sheet.
2. Rinse 3/4 cup (140 g) dry white rice until water runs clear; combine rice and 1 1/2 cups (360 ml) water and salt, to taste in a 1.5–2 quart (1.5–2 L) saucepan. Bring to a boil, reduce to low, cover and simmer 15–18 minutes until water is absorbed and rice is tender; remove from heat and keep covered to rest while fish cooks.
3. Meanwhile, toast 2 tbsp (18 g) pine nuts in a small dry skillet over medium heat, stirring, until light golden and aromatic, 2–3 minutes; transfer to a small bowl and set aside.
4. On the parchment, make a bed of the thinly sliced fennel and scatter the halved cherry tomatoes. Place the 1 lb (454 g) halibut fillet on top, season with salt and black pepper, dot with 1 tbsp (15 g) butter, arrange lemon slices over the fish, and squeeze the juice of the reserved lemon half over everything.
5. Fold the parchment into a sealed parcel (fold edges tightly so steam is trapped). Bake on the prepared sheet in the preheated oven for 10–14 minutes for a fillet about 1 inch (2.5 cm) thick; check for doneness — fish should reach 145°F (63°C) and flake easily.
6. Carefully open the parcel to avoid steam, transfer the fish and vegetables to plates, spoon any pan juices over the fish, sprinkle with the toasted pine nuts and remaining 1 tbsp (15 g) butter if desired, and serve with the steamed rice.

Shopping note for the original pantry request:
Additional ingredients to purchase (2): fennel bulb; cherry tomatoes.
Compared with your original entered ingredients and permitted salt, black pepper and water. Check quantities before shopping.