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Steam-Baked Halibut en Papillote

Recipe by Myra Kornfeld
This Greek-inspired dish is deliciously moist and takes only minutes to prep. It's also simple to scale up or down.  The parchment paper lines a foil square, which makes this fish extra easy to fold.
Yield: Serves 4
Total Time: 30 min
Prep: 15 min
Cook: 15 min
Additional:
Ingredients
2 small carrots, cut into thin diagonal slices
Salt and freshly ground black pepper
2 garlic cloves, minced
2 teaspoons fresh oregano leaves, minced
1 teaspoon capers, chopped small
1 medium tomato, sliced into thin rounds (8 pieces)
Preparation
1.  Preheat the oven to 450˚F.
2.  Have ready four piece of foil 10 inches long and at least 8 inches wide. Lay the same size parchment over the foil and brush the parchment with oil.
3.  Lay the carrots in two rows, overlapping them to make a bed for the fish. Place the fish on top of the carrots. Sprinkle the fillets with salt and pepper. Sprinkle the fillet with the garlic, oil, oregano, and capers. Lay the tomato slices on top of the fish to cover.
4.  Fold the parchment-lined aluminum over the fish and bake for 10 to 15 minutes. Open each packet and serve steaming hot.
About Myra Kornfeld
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