halibut en papillote with tomato and asparagus

How To Make halibut en papillote with tomato and asparagus

• Step 1
  Preheat oven to 350 degrees. Cut 4 12X16 pieces of foil or parchment paper. Fold each piece in half, then open like a book. Season the Halibut with salt and white pepper. Working on the right-hand side of each sheet, place a few onion slices
• Step 2
  Top the onion with the tomato halves. Season with salt and white pepper. Place the halibut on top of the tomato, then split the asparagus among the 4 packages.
• Step 3
  Crimp the edges up on the packages and pour in 1/4 cup of white wine on each of the packages. Then 1 Tbsp of the olive oil in each pack. Fold the left side of the package over the top and crimp the edges together tightly
• Step 4
  Place the packages on a cooking sheet. Bake for 15 minutes. The packages will puff up with steam. Remove from the oven. Let sit for 5 minutes then open the packages carefully
• Step 5
  Make sure the halibut is done, then transfer it to a plate. Pllace the veggies around the fish and pour some of the liquid from the packages over and garnish with basil.
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