Seafood

HALIBUT IN PARCHMENT

Makes 4 servings

This classic French technique of wrapping food in parchment paper, called en papillote, seals the deal on weeknight ease. Lemon and tomato add moisture and flavor as the fish steams to perfection in the parchment packets.

4 (6-ounce) skinless halibut fillets
2 tablespoons chopped fresh thyme, divided
1¼ teaspoons kosher salt, divided
1 teaspoon lemon zest
½ teaspoon plus ⅛ teaspoon ground black pepper, divided
¼ teaspoon crushed red pepper
1 lemon, thinly sliced
1 pint cherry tomatoes, halved
2 large shallots, thinly sliced
4 tablespoons unsalted butter, melted and divided
1 bunch fresh asparagus, trimmed
Garnish: chopped fresh thyme

1. Preheat oven to 400°. Line a 17½x12½-inch rimmed baking sheet with parchment paper.

2. Sprinkle fish with 1 tablespoon thyme, 1 teaspoon salt, zest, ½ teaspoon black pepper, and red pepper.

3. Place 4 large pieces of parchment paper on a work surface. Place 3 lemon slices in center of each sheet. Place 1 fish fillet on lemons on each sheet. Divide tomatoes and shallots among fillets. Drizzle 2 tablespoons melted butter onto fillets. Fold parchment over fish so that opposite sides meet; fold down edges of paper to seal. Repeat folding and sealing on opposite sides of parchment. Place packets down