You are currently browsing the tag archive for the ‘light cooking’ tag.

Summer is here and the June gloom has finally burned off! Weather like this makes me crave really light and fresh flavors. But…my tolerance for staying in a hot kitchen and cleaning up after a tiring day of work & baby is low. You may think I am going to say – Take it outdoors and grill! I have an even simpler idea – cooking en papillote.

Sounds fancy doesn’t it? En papillote is a French term for cooking in parchment paper. It’s very easy, with minimal clean up and super healthy! Sometimes I do a complete meal – halibut & veggies for example or sometimes when I need a side dish and I am feeling lazy I’ll just do veggies this way.

Veggies in parchment

Veggies in parchment

Here is my recipe for cooking halibut en papillote (adapted from Martha Stewart):

  • 8 asparagus spears, cut in half
  • red & yellow bell peppers, cut into strips
  • 1 clove garlic, finely chopped
  • 2 handfuls of baby spinach, well washed
  • 1 medium leek whites only, thinly sliced
  • 1 lemon, thinly sliced
  • olive oil
  • fresh thyme
  • 2 6-ounce halibut fillets, about 1 1/2 inches thick
  • salt and freshly ground pepper
  • freshly chopped parsley
  1. Preheat oven to 400 degrees. Using two 12-by-17-inch sheets parchment paper, fold each sheet in half crosswise.
  2. Place 1 sheet of parchment flat on a work surface. Place half of the asparagus, garlic, spinach, leeks, peppers and 2 lemon slices on one side of the crease; season with salt and pepper. Place halibut on top of veggies, season with salt, pepper and thyme top with another lemon slice and drizzle about 2 tsp. of olive oil.   Fold parchment over ingredients. Make small overlapping folds along the edge to seal.
  3. Place packets on a baking sheet. Bake until packets have puffed, and fish is cooked through, about 15 minutes. Transfer packets to individual plates. Serve immediately, opening packets at the table. Garnish with any remaining lemon slices & parsley.

Veggies wrapped up and ready to go!

You can use any combination of veggies….summer squash, baby carrots, shallots, fresh peas the possibilities are endless!  You do want to make sure that veggies will cook uniformly so keep that in mind when you choose & cut your veggies.

Advertisements

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1 other follower