Summer Corn & Halibut en Papillote with White Nectarine-Basil Relish

Instructions

1. 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. 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. 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. 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. 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. 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. 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.