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Heat the oil in a small skillet and gently fry the vegetables together until they are al dente (erring on the undercooked side). Sprinkle with some salt, pepper and a squeeze of lemon.
Cut two pieces of parchment to accommodate the fish very generously. Fold one in half to form a wide rectangle and cut half a heart shape from the top and around the open edge (i.e. when you open it out again, it will be shaped a bit like a heart).
Put half the vegetables in the center of one side of the heart-shaped parchment paper. Set a fish fillet on top, scatter over half the fennel seed and quatre-epices. Then sprinkle the fish with some salt, pepper and another squeeze of lemon. Fold over the heart. Working from the top, fold the edges of the heart to seal, working all the way around as if it were a pastry. Set on a baking sheet and repeat with the other piece of parchment paper and fish fillet.
Set the papillotes on a baking sheet. Bake 8 to 10 minutes. Remove from the oven and let sit 2 minutes. To serve, simply cut open the papillotes and eat the contents inside.
Per serving: Calories 247; Total Fat 9 grams; Saturated Fat 1 grams; Protein 28 grams; Total Carbohydrate 13 grams; Sugar: 5 grams; Fiber 3 grams; Cholesterol 69 milligrams; Sodium 252 milligrams;
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Gingered Watercress
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By June Audre
Kingston
on January 03, 2013
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I tried this recipe today and it was delicious I used Butterfish fillet instead as we do not get halibut in my country. I used what I had on hand. No leeks either so I used mild green onions instead and it came out quite well. I will try it again.
By Bwvtrindy
on July 20, 2012
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Very good and rather simple, also seemed healthy. I used frozen arctic char, which I thawed completely and work perfectly with this recipe. I also used Chinese five spice as suggested in the broadcast along with fennel seed. It was delicious. The five spice works surprisingly well and is an interesting flavor, in an unexpected way, i think the lemon acid is very important to pull of the dish. I used a bit of garlic powder and suspect that fresh garlic chopped/minced with the sauté of veg would work well. I would err on the side of less time baking to ensure the fish is not overdone.
By arjayjay
Streetsboro, OH
on July 17, 2012
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Given how simple, quick, and healthy this recipe is, the flavors are delicious. The use of fennel seed and five spice powder is an unusual, but surprisingly good, combination. The bit of lemon juice really is important to balancing the richness of the salmon. I made the recipe exactly as described and it turned out perfect. C'est delicieux.
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