This text is part of the special Pleasures notebook
As we have experienced several days of great heat since June, and summer has not yet had its last word, we have set our sights on this recipe taken from the menu “Un samedi de canicule” in the book “Saturday». Preceded by a salad of cantaloupe, prosciutto and basil, and followed by a sundae with crushed fruits and limoncello, this light and delicious papillote saves us from spending hours in the kitchen, a big plus when it’s hot!
Recipe for 6 people
Preparation time: approximately 45 minutes
Cooking: 10 to 15 minutes
Ingredients
2 fennel bulbs
125 ml (½ cup) dried tomatoes
125 ml (½ cup) pitted green olives
8 cloves of garlic
6 halibut fillets (or other white fish) of about 160 g each
60 ml (¼ cup) capers
Parchment paper and aluminum foil
A few sprigs of oregano
For the beans
600 g (2.4 cups) Quebec yellow and green beans
The zest of 1 lemon
Freshly grated Parmesan cheese, to taste
Preparation
1. Trim the beans. Finely chop the fennel and sun-dried tomatoes. Slice the green olives. Chop the garlic.
2. Cut 6 sheets of parchment paper and 6 sheets of aluminum foil, each about 30 cm x 30 cm (12 in x 12 in).
3. Place the parchment paper sheets on top of the aluminum foil sheets. In the middle of the parchment paper sheets, arrange a bed of fennel slices, overlapping them slightly.
4. Place the fish fillets on the fennel. Season with salt and pepper.
5. Sprinkle the sun-dried tomatoes, sliced olives, chopped garlic, capers and a few oregano leaves over the fillets. Drizzle with olive oil.
6. Fold the parchment and aluminum foil over the fish to form six small, airtight bundles. Refrigerate until ready to serve.
7. Preheat the barbecue to medium-high heat, or the oven to 400°F (200°C). Place the halibut papillotes, as well as a baking sheet with the hulled beans.
8. Cook the beans for 5 to 7 minutes, turning them a few times, and the halibut papillotes for 10 to 15 minutes, or until the fish is cooked and flakes easily with a fork.
9. Carefully remove the papillotes from the barbecue and let rest for 1 to 2 minutes.
10. Transfer the beans to a serving platter. Drizzle with olive oil and sprinkle with lemon zest, freshly grated Parmesan cheese, fleur de sel and pepper. Serve in the center of the table.
11. Serve the papillotes on individual plates, allowing each guest to open their own papillote and enjoy its fragrant aroma.
What to drink?
Rosé or white wine with lemon aromas, like a Sauvignon from the Loire. You can also opt for an easy and refreshing cocktail: a limoncello spritz!
This content was produced by the Special Publications Team of Dutyrelevant to marketing. The writing of the Duty did not take part in it.