Sun-Drenched Halibut en Papillote with Tomatoes, Olives & Meyer Lemon

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Grab a roll of parchment paper and cut two large pieces, about 15 inches long. Fold each piece in half crosswise and cut them into large heart shapes, just like we used to do making valentines in grade school. Open them up and lay them flat on your counter.

   5 min

   Tip: Don't skimp on the parchment size! You need enough room to crimp the edges securely.

2. 2

   In a medium bowl, toss together 1 cup cherry tomatoes, halved, 1 large shallot, very thinly sliced, 1/2 cup Castelvetrano olives, and 1 tbsp extra virgin olive oil. Season with a generous pinch of flaky sea salt and freshly ground black pepper. This vibrant little mix is going to become a gorgeous, jammy sauce in the oven.

   4 min

   Tip: If your tomatoes aren't perfectly ripe, add a literal pinch of sugar to help coax out their sweetness.

3. 3

   Divide the tomato and olive mixture evenly, placing it on one side of the crease of each parchment heart. Pat the 2 (6 oz) halibut fillets dry, season both sides with flaky sea salt and freshly ground black pepper, and nestle one fillet right on top of each little tomato bed.

   3 min

   Tip: Drying the fish ensures it steams rather than boils, keeping the texture beautifully flaky.

4. 4

   Shingle the 1 Meyer lemon, thinly sliced evenly over the tops of the fish. Dot the fish with 1 tbsp unsalted cultured butter, cold, cut into tiny cubes, distributing it evenly. Finally, splash exactly 2 tbsp dry natural white wine (one tablespoon per pouch) over the fish. Fold the empty side of the parchment over the fish. Starting at the top of the heart, make small, tight overlapping folds all the way around the edge to seal the pouch completely. Twist the tail end tightly.

   5 min

   Tip: The seal is everything! The pouch must be airtight so the steam gets trapped and inflates the paper like a balloon.

5. 5

   Carefully transfer the sealed pouches to a large baking sheet. Bake for 12 to 14 minutes. You'll know they're ready when the paper is puffed up, browned, and incredibly fragrant.

   14 min

   Tip: Halibut cooks quickly. If your fillets are thinner than 1 inch, check them closer to 10 minutes.

6. 6

   While the fish bakes, clear your workstation and prepare your garnish by gently tearing the 1/4 cup fresh basil leaves. Grab a couple of wide, shallow bowls for serving.

   2 min

   Tip: Always tear basil rather than chopping it to prevent the edges from turning black.

7. 7

   Remove the baking sheet from the oven. Transfer the pouches directly to your serving plates. Let them rest for 1 minute, then use scissors to carefully snip the tops open—watch out for that gorgeous, aromatic steam! Scatter the torn basil over the top and finish with a drizzle of the remaining 1 tbsp extra virgin olive oil.

   3 min

   Tip: Serve immediately. The drama of opening the pouch at the table is half the fun!