Impress Mom: Herbed Halibut and Spring Vegetables en Papillote

0
3348

Show mom you care by fixing something special that’s also good for her health: herbed halibut and spring vegetables en papillote.

Diets high in sodium can increase blood pressure, putting you at greater risk for stroke. But low-sodium dishes don’t have to be low on taste. Take this recipe from the American Heart and Stroke Association: Baking food in a parchment packet is a French technique known as en papillote—it’s simple and delicious. For this recipe, a halibut fillet and a sprig of fresh tarragon are baked on a bed of spring vegetables in each “packet.”

Renown Health Improvement Programs | Appointments: 775-982-5073

Renown Health Improvement Programs
Renown Health offers a number of educational and support programs to help people overcome the challenges presented through various health conditions and to aid in creating and adopting a healthy lifestyle. Our team of registered dietitians and nurses work to provide patients and their loved ones the tools to manage disease and live a healthy and happy life.

    We Offer:

  • Diabetes Programs
  • Medical Weight Management
  • Nutrition Programs

Make an Appointment

 
Herbed Halibut and Spring Vegetables en Papillote
Rate Recipe!
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe!
Print Recipe
Herbed Halibut and Spring Vegetables en Papillote Rate Recipe!
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe!
Print Recipe
Search Recipes by Course or Cuisine!
Ingredients
  • 8 ounces asparagus spears trimmed, diagonally sliced, cut into 2-inch pieces
  • 1 large carrot cut into matchstick-size strips
  • 1 medium leek (white and light green parts only) halved lengthwise and cut into 3/8-inch strips
  • 4 halibut steaks (about 4 ounces each) about 1-inch thick; rinsed and patted dry
  • 1./4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 sprigs fresh tarragon about 4 inches long
  • 2 tablespoons sliced chives
  • 2 teaspoons olive oil
Instructions
  1. Preheat the oven to 425 degrees Fahrenheit. Cut eight 15-inch-long sheets of cooking parchment or aluminum foil. Set aside.
  2. Place the asparagus in the center of four of the parchment sheets. Place the carrot and leek on the asparagus. Place the fish on the vegetables. Sprinkle with salt and pepper. Place a tarragon sprig on each piece of fish. Sprinkle with the chives. Drizzle with the oil. Place one of the remaining four sheets of parchment over the fish. Fold the edges toward the center. Holding the tops together, fold several times to seal securely. Transfer the packets to a large, rimmed baking sheet. (Note: The packets can be made up to six hours in advance. Cover and refrigerate until baking time.)
  3. Bake for 10 minutes. Using the tines of a fork, carefully open a packet away from you (to prevent steam burns). If the fish flakes easily when tested with a fork, carefully open the remaining packets and serve. If more cooking time is required, re-close the open packet and return to the oven to bake with the other packs for an additional 1-2 minutes. Serve the fish and vegetables in the packets.
Recipe Notes

Recipe courtesy American Heart Association.

Search Recipes by Course or Cuisine!
Ingredients
  • 8 ounces asparagus spears trimmed, diagonally sliced, cut into 2-inch pieces
  • 1 large carrot cut into matchstick-size strips
  • 1 medium leek (white and light green parts only) halved lengthwise and cut into 3/8-inch strips
  • 4 halibut steaks (about 4 ounces each) about 1-inch thick; rinsed and patted dry
  • 1./4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 sprigs fresh tarragon about 4 inches long
  • 2 tablespoons sliced chives
  • 2 teaspoons olive oil
Instructions
  1. Preheat the oven to 425 degrees Fahrenheit. Cut eight 15-inch-long sheets of cooking parchment or aluminum foil. Set aside.
  2. Place the asparagus in the center of four of the parchment sheets. Place the carrot and leek on the asparagus. Place the fish on the vegetables. Sprinkle with salt and pepper. Place a tarragon sprig on each piece of fish. Sprinkle with the chives. Drizzle with the oil. Place one of the remaining four sheets of parchment over the fish. Fold the edges toward the center. Holding the tops together, fold several times to seal securely. Transfer the packets to a large, rimmed baking sheet. (Note: The packets can be made up to six hours in advance. Cover and refrigerate until baking time.)
  3. Bake for 10 minutes. Using the tines of a fork, carefully open a packet away from you (to prevent steam burns). If the fish flakes easily when tested with a fork, carefully open the remaining packets and serve. If more cooking time is required, re-close the open packet and return to the oven to bake with the other packs for an additional 1-2 minutes. Serve the fish and vegetables in the packets.
Recipe Notes

Recipe courtesy American Heart Association.

LEAVE A REPLY