Mediterranean Style Fish Flétan

Fish cooked in a bag

Flétan (Halibut) is a large flatfish in the flounder family including Turbot, Sole.... They live and feed on the bottom of the seabed and can be found in the North Pacific, North Atlantic, and Arctic Oceans. Filet de Cabillaud (Cod) works great too. The freshness of the fish as well as ingredients used in the recipe are crucial for a perfect result.

YIELDS: 2 Servings

PREP TIME: 25 mins

COOK TIME: 15 mins

DIFFICULTY: Beginner

INGREDIENTS:

450 g halibut filet / Sole / Turbot

20 g extra virgin olive

5 g Maldon salt or pink Himalayan salt

1 g ground black pepper or cayenne

60 g organic Meyer lemon

15 g capers

100 g sweet cherry tomatoes

30 g pitted olives Kalamata or Niçoise olives

10 g Italian parsley

OPTIONAL:

Many add other vegetables to the pocket: Zucchini, Mushrooms, Fennel.

DIRECTIONS:

1. Skin the fish and pat dry. Leave filet out for about 30 minutes prior to cook.

2. Cut lemon into thin slices (4 slices per serving). Drain olives and capers. Halve cherry tomatoes and chopped some parsley.

3. Over the first parchment paper sheet, add a drizzle of olive oil. Season fish with salt, pepper and place it in the center of the parchment. Top filet with lemon slices, capers, olives, tomatoes and parsley. Season with more salt, pepper and EVOO.

4. For the egg wash, mix an egg with a pinch of salt (save leftover for your next omelet or scrambled eggs). Egg wash parchment paper and top with the second sheet. Seal all around and fold corners twice. Transfer papillote onto a baking tray.

Cooking Papillote

1. Preheat oven to 375ºF. Cook papillote for 15 minutes or until internal temperature reaches 130ºF. Transfer papillote immediately onto the countertop. Cut parchment from the top with scissors. Transfer fish onto a warm plate along with the toppings.

2. Save the juice to moisturize the carbs such as basmati rice, potatoes, pasta and so on.