Summer Corn & Halibut en Papillote with White Nectarine-Basil Relish
En papillote is just a fancy French term for baking in parchment, but to me, it means dinner is a little gift you get to unwrap. The inspiration for this dish hit me at the Santa Monica farmers market last Tuesday. I was chatting with David, the farmer who grows the most ridiculous stone fruit, while eyeing some fresh Pacific halibut. Growing up in Paris, my mother made classic sole en papillote, but it was always so serious and formal. I wanted to give that beautiful technique a jolt of California sunshine! We are nesting sweet summer corn, shaved zucchini, and delicate halibut in a little sauna of good cultured butter and a splash of natural crisp Chenin Blanc. When you tear the paper open at the table, the fragrant steam is intoxicating, ready for a bright, fresh white nectarine and basil relish to cut right through the richness. What makes this recipe so special to me is how perfectly it bridges my two worlds: classic French soul and West Coast playfulness. Please, do not be precious about it. If you cannot find halibut, swap in cod. No basil? Fresh tarragon is absolutely divine here. Just do not apologize for the butter, mes amis, and make sure you pour yourself a generous glass of that Chenin while you cook!
Featured Recipe
Summer Corn & Halibut en Papillote with White Nectarine-Basil Relish
En papillote is just a fancy French term for baking in parchment, but to me, it means dinner is a little gift you get to unwrap. We are nesting sweet summer corn, shaved zucchini, and delicate halibut in a little sauna of white wine and butter. When you tear it open at the table, the fragrant steam hits you, ready for a bright, fresh nectarine and basil relish to bring that California sunshine straight to your plate.
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Timeline
Ingredients
- 4 6 oz fillets Halibut fillets(Skinless)
- 2 ears Sweet corn(Kernels removed)
- 2 medium Courgettes / Zucchini(Thinly sliced into rounds or ribbons)
- 2 large Shallots(Thinly sliced)
- 1/4 cup Dry white wine(A crisp Sauvignon Blanc or similar)
- 4 tbsp Unsalted cultured butter(Cut into 4 pieces)
- 1 large White nectarine(Firm but ripe, finely diced)
- 1/2 cup Fresh basil(Torn or roughly chopped)
- 1 tbsp Champagne vinegar
- 3 tbsp Extra virgin olive oil(Divided)
- 1 tsp Kosher salt(Divided)
- 1/2 tsp Black pepper(Divided)
- 1 pinch Flaky sea salt(For finishing)
Instructions
- 1
Preheat your oven to 400F (200C). Tear off four large sheets of parchment paper and fold each in half. Cut them into large heart shapes, just like making a paper valentine.
5 min
Tip: If you do not have parchment paper, aluminum foil works in a pinch, though you lose a bit of the romantic bistro presentation.
- 2
While the oven warms, let us make the relish. In a small bowl, combine the finely diced 1 large white nectarine, torn 1/2 cup fresh basil, 1 tbsp champagne vinegar, 2 tbsp extra virgin olive oil, and a generous pinch of 1 pinch flaky sea salt. Give it a gentle stir and set aside so the stone fruit can macerate and the flavors can mingle.
5 min
Tip: Do this step early! The nectarines need time to release their juices into the vinegar.
- 3
Prepare the vegetable bed. In a medium bowl, toss the 2 ears sweet corn (kernels removed), thinly sliced 2 medium courgettes / zucchini, and thinly sliced 2 large shallots with the remaining 1 tbsp extra virgin olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
5 min
Tip: I love cutting the zucchini as thin as possible so it wilts perfectly in the steam.
- 4
Open your four parchment hearts like a book. Divide the corn and zucchini mixture evenly, piling it onto one side of the crease of each heart. Gently lay the 4 (6 oz) halibut fillets over the vegetables, placing one fillet per packet. Season the fish evenly with the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper.
5 min
Tip: Do not pile the vegetables too high, or the packet will be difficult to seal.
- 5
Time for the French soul. Top each piece of halibut with 1 tbsp unsalted cultured butter (using the full 4 tbsp unsalted cultured butter) and splash exactly 1 tablespoon of the 1/4 cup dry white wine over each fillet. Fold the empty half of the parchment heart over the fish. Starting at the top curve, tightly crimp and fold the edges together, twisting the bottom tail to seal the packets completely.
5 min
Tip: Make sure your crimps are tight! You want to trap all that gorgeous steam inside.
- 6
Transfer the sealed papillotes to a large baking sheet (or two if needed). Bake for 12 to 15 minutes. The parchment will puff up dramatically, steaming the fish in that glorious wine and butter broth.
15 min
Tip: The packets should look like little balloons when they are done.
- 7
Transfer the puffed packets directly to wide dinner plates. Let your guests tear them open at the table because the fragrant steam is half the experience! Spoon the fresh nectarine relish generously over the warm fish and vegetables, and serve immediately.
2 min
Tip: Serve with an extra glass of that natural white wine you used for the sauce.
Chef's Notes
Do not be afraid of mixing stone fruit with savory fish! The sweet acidity of the white nectarine cuts right through the richness of the cultured butter and delicate halibut. It is my favorite way to celebrate a California summer evening.
Marguerite Lavigne
French soul, California sun
I grew up in a small village outside Lyon, where my grandmother taught me that the best meals come from respecting your ingredients. After training at Le Cordon Bleu and spending years in Parisian kitchens, I moved to San Francisco and fell in love with California's farmers markets and wine country. Now I cook the food I wish my grandmother could taste—French technique with California abundance, where a perfect roast chicken might come with Meyer lemon and wild fennel instead of tarragon.