Halilbut and Leeks Baked in Parchment

Halilbut and Leeks Baked in Parchment

Ready in 1 hour

This tastey and moist fish dish has a nice wow factor because each person gets their own little wrapped package of yumminess. Everything can done well in advanced except for last minute baking so perfect for a small dinner party.

"Simple. Tasty but doesn't overwhelm the taste of the fish. I added a bit of garlic. This will be one of my go to dishes when they have fresh halibut at the fish market. "

- HexChunChan

Top-ranked recipe named "Halilbut and Leeks Baked in Parchment"

5 avg, 3 review(s) 100% would make again

Ingredients

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4 6 ounce fresh halibut fillets
2 medium leeks; white part only
1 tablespoon olive oil
1 tablespoon Butter
salt and pepper to taste
zest of one lemon
1/2 cup white wine
2 tablespoons Butter
2 tablespoons minced shallots
4 recatnagles of parchment paper
2 tablespoons capers
2 tablespoons snipped chives
4 thin lemon slices

Original recipe makes 4 Servings

Servings  

Preparation

Thoroughly clean leeks and slice into 1/4 inch rounds

Saute leeks in the olive oil and 1 tablesppon of butter salt and pepper to taste when soft add lemon zest

Transfer shallots to a bowl to cool

In the same pan used for the leeks put a little olive oil to soften the shallots then add wine and scrape up bits on the bottom of the pan when reduced by half add the 2 tablesppons of butter and cook for one minute

Now you are ready to assemble your packets.

Place 4 rectangle of parchment on a work surface. Devide the leeks between the four pieces parchment.

Place a fillet on each portion of leeks

liberally salt and peper the fillets

sprinlke each fillet with one quarter of the capers and dill place lemon slice on top

pour one scant tablespoon of wine sauce on each fillet

place packets on a baking sheet and cook for 15 minutes in a 375 degree oven

Cut open packets and put parchment packet on each plate to present

Credits

Added on Award Medal

Baked Halibut and leeks in parchment photo by guatemollie guatemollie

Calories Per Serving: 123 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Simple. Tasty but doesn't overwhelm the taste of the fish. I added a bit of garlic. This will be one of my go to dishes when they have fresh halibut at the fish market.
HexChunChan 1 year ago
I have made this many times now. I started with the recipe here and altered it a tad as I went on. Sometimes I do all shallots instead of the leeks (hard to get non-organic, thus cheaper, leeks here). I also like to put the leeks/shallots on top of the fish and instead put a healthy mound of spinach under the fish. The spinach steams up nicely. There are two minor mistakes in the recipe: The line 'Transfer shallots to a bowl to cool' should read 'Transfer leeks to a bowl to cool.' And either '...one quarter of the capers and dill place lemon...' should read '...one quarter of the capers and chives and place lemon...' or dill should be included in the ingredients. Minor stuff, easy to figure out. Thanks!
BeerBrewerDan 2 years ago
The fresher the fish the better the dish! Looks like a lot of steps and ingredients but it is realy pretty straight forward and well worth it. [I posted this recipe.]
guatemollie 4 years ago
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