This recipe comes from Antoni Porowski in Queer Eye Season 9 episode 4 “The Snack Attack is Back” (around the 22 minute mark). The name is French for “baked in parchment” and it uses the paper to seal in moisture and steam the fish. Don’t skimp on the toppings either as the fish is mild without them. This meal is great with a salad.

The episode was a little light on details so I found blue jean chef had a good recipe with similar techniques. The video shows a good way of folding the paper. She also recommends using egg whites to hold the seal.

Summary

  • Prep Time: 20 minutes
  • Cook Time: 12-15 minutes

Ingredients

  • 1 lemon's worth of lemon zest
  • 1 thinly sliced shallot
  • 5 cloves fresh garlic
  • salt
  • pepper
  • 2 Tbsp olive oil
  • thin lemon slices
  • 6 oz x2 Halibut fillet
  • thyme sprigs
  • shallot mixture
  • pine nuts
  • optional butter
  • 3 Tbsp chicken broth

Directions

  1. Preheat oven to 400°F (205°C)
  2. In a small mixing bowl combine lemon zest: 1 lemon's worth of, thinly sliced shallot: 1, fresh garlic: 5 cloves, salt, pepper, and olive oil: 2 Tbsp
  3. On one half of 2, 12"-by-16" sheets of parchment paper, place thin lemon slices, Halibut fillet: 6 oz x2, thyme sprigs, shallot mixture, pine nuts, and butter: optional.
  4. Pour chicken broth: 3 Tbsp over the fish before folding over the paper. Alternatively, you can use white wine.
  5. Start from a folded corner and make a 45° fold before continuing folds all the way around. Folds should start at the halfway point of the previous fold. Twist the final end to seal.
  6. Bake in oven at 400°F (205°C) for 10 minutes per inch of thickness. It should have an internal temperature of 145°F (65°C) when cooked, but don’t break the seal immediately because the fish will continue to cook and stay warm inside the pouch.
  7. Can be served directly in the paper.