Lemon-Thyme Halibut en Papillote
with Roasted Fingerling Potatoes and Asparagus
Possible Cooking Methods: Oven Air Fryer 
Cooking fish en papillote could become your favorite way to prepare fish. It is quick and easy, creates little to no mess or smell, and leaves you with a ready-made sauce in the end. What’s not to love? This technique can be used on any number of fish, so feel free to mix it up. The only thing to take into consideration is the cooking time – the thicker the piece of fish in the paper package, the longer it will take. If you choose to make this recipe with halibut, remember to look for Pacific halibut. Atlantic halibut is currently on the “avoid” list with Seafood Watch since it is at risk of becoming endangered.
1 pound fingerling potatoes, halved lengthwise
olive oil
salt and freshly ground black pepper
2 teaspoons chopped fresh thyme leaves, plus 4 sprigs fresh thyme
4 (6-ounce) fillets of Pacific halibut
1 lemon, zest and juice
2 tablespoons butter, cut into 4 pieces
4 teaspoons white wine
1 bunch asparagus (about 8 ounces)
salt and freshly ground black pepper
*All quantities change for alternate methods
Oven Directions
Serves:4
Cooking Time:25 minutes
1. Pre-heat the oven to 425°F.
2. Toss the potatoes in a bowl with olive oil, salt, freshly ground black pepper and thyme leaves and place them on a large baking sheet. Transfer the sheet to the oven and roast for 10 minutes while you prepare the fish.
3. Cut out 4 large rectangles of parchment paper – about 10-inches by 15-inches each. Place a fillet of fish on one half of each rectangle and season with salt and freshly ground black pepper. Sprinkle the lemon zest on the fish and place a sprig of thyme and a piece of butter on top. Drizzle a teaspoon of wine on each of the four fillets.
4. Fold up each parchment rectangle by first folding the paper in half over the fish. Then starting at one corner, twist or fold the paper over on itself all the way around the fish. End by twisting the corner of the paper. The goal is to ensure that the package has become steam-proof and won’t come unraveled in the oven. Push the potatoes aside to make room and place the packages of fish in the middle of the large sheet pan.
5. Toss the asparagus with olive oil, salt and freshly ground black pepper and place the spears on the other side of the fish. Return the pan to the oven and roast for another 15 minutes.
6. Remove the fish to four dinner plates, tear open the paper and squeeze a little lemon juice inside. Squeeze a little lemon juice over the vegetables and sprinkle with any extra lemon zest.
