Gluten Free. Pescetarian.
Photos by Morgan Ione Yeager
"As you probably already know, i love making fish 'en papillote' (fish in paper). It is incredibly easy to throw together and you can play around with so many different flavors which makes it a go to in our house. This particular Asian inspired recipe came about as we planted lemongrass in our garden this year but you can really use whatever veggies or sauces you like. The formula is always the same!"
INGREDIENTS: (serves 2)
1 medium shallot
1 stalk lemongrass
1 jalepeno, seeded
big handful basil
big handful cilantro
1" piece of ginger, peeled
zest and juice of 1 lime + 1 extra lime, sliced
1 tbsp tamari
1 tbsp full fat coconut cream
1 pound halibut (1/2 pound each), skinned
TO MAKE THE PASTE:
- Add all of the ingredients except for the halibut and olive oil to a food processor until finely chopped.
TO MAKE THE FISH
- Preheat oven to 375F (190C)
- Rip off 2 largish pieces of parchment paper, drizzle a tiny bit of olive oil in the middle of each, then add a couple of lime slices.
- Place each piece of fish on top of the limes then spread the curry paste evenly over both.
- Bring the long sides of the paper together at the top and roll over. Then roll in the sides, making sure they are tight so no juice can escape. (see pictures 3 and 4)
- Bake in the oven for 15-20 minutes or until the fish is cooked.
- Serve with a green salad or steamed veg.
OPTION: MAKE IT A CURRY! By sautéing some diced onion in a pot then adding a can of coconut milk, the halibut chopped into cubes and the paste. Serve over brown rice.
Like this recipe? Try this Salmon 'en papilotte' with Summer Veg