I ate a LOT this Easter weekend. Like, omg, everything I could get my hands on, and had enough wine to sink a ship.
I need a food detox.
Now I’m not a juice cleanse person, unless you want me to EAT someone, but I do believe in changing my diet, eating more whole foods, non-processed foods, less pasta, more whole grains, drinking more water, etc etc etc. I’ve decided to drag my family along with me on the food journey because I think Cadbury Eggs are still running through their veins and they need to start eating better, like PRONTO.
One of the easiest recipes that I’ve always made is fish in foil packets. Fish can be tricky and when overcooked is like chewing on a tire… and with sustainable fish not being the cheapest thing I’ve eaten lately, I can’t really afford to screw it up. Health-wise you also can’t afford to NOT eat fish, so this recipe is going to make eating well even easier than ever.
I went to my local market and picked halibut for our foil packets, but pretty much any thick cut fish will work, including salmon. The halibut was perfect because it provided a great canvas for all of the flavors of Provençe, with the garlic and the vegetables flavoring the fish all the way through. You could definitely use this recipe with salmon though, as salmon does VERY well with garlic butter and is an excellent fish to cook using a foil pocket, or en papillote as the French say. You’ll also have a TON of the compound butter left over, so you can use it for everything… because garlic and BUTTER.
I cooked up a HUGE batch of quinoa to go with this (because there are a million and one ways to use leftover quinoa) and once I opened the delicious steamy foil packets, I lifted the fish and the veggies out and onto the quinoa, then spooned some of the juice all over everything.
Halibut Provençal : Fish in Foil Packets
|Meal type||Main Dish|
|Misc||Child Friendly, Gourmet|
- 1lb Halibut (or thick white fish)
- 1/2 Onion (thinly sliced)
- 1 Small Zucchini (Julienned)
- 1 Small Carrot (Julienned)
- 1 Medium Tomato (Thinly Sliced)
- 1 stick Butter
- 1 clove Garlic (Finely Minced)
- 1/2 Lemon
|Cut the halibut into two half pound pieces. Season with salt and pepper|
|Create a foil packet by folding a piece of foil in half (large enough to accommodate the fish, the vegetables and still have room at the edges). Bring up the sides slightly so any liquid doesn't run out.|
|Spray foil lightly with cooking spray. Place fish in packet.|
|Top with slices of zucchini, onion, tomato and carrots. Season vegetables lightly with salt and pepper and a few sprigs of thyme.|
|Once fish has been topped, make the compund butter. Soften the butter, then mix with finely minced garlic, mince thyme and a pinch of salt. Place a small pat of the butter on top of the fish, squeeze a dash of lemon juice over the top and seal the edges of the foil packet tightly together.|
|Place in a 400 degree oven for 15-18 minutes (or 8 minutes after you start to hear it sizzle in the foil packet). The fish is finished when it is opaque.|
|Remove foil packets from the oven and let sit until cool enough to handle. Spoon fish and juice onto quinoa for a healthy and complete meal!|