With the start of Lent earlier this week, many will be eating fish on Friday nights for the next 6 – 7 weeks. In an effort to eat healthier meals, seafood has been a part of our weekly dinner rotation for many years now. During Lent, our fish night falls on Fridays.

While salmon is our usual go to fish, last Summer we added halibut to our menus. Our current favorite way to enjoy this flaky white fish with a firm yet delicate texture is with sautéed mushrooms, a touch of white wine, and a buttery cracker topping. It is then baked in a parchment paper pouch or en papillote, as it is referred to in French cooking. Popular since the 17th century in France, this method of cooking is a combination of baking and steaming. When sealed in the pouch, the fish is kept moist by the wine, while being infused with the delicate flavor of the mushrooms, garlic, and thyme. The buttery topping adds additional richness, flavor, and texture to this fish dish.

Halibut with Mushrooms & White Wine

Halibut with Mushrooms & White Wine (adapted from sitkaseafoodmarket.com) Total Time: 30 minutes, Active Time: 15 minutes, Bake Time: 15 minutes, Makes: 2 servings

Ingredients:

• 8 – 10 ounces halibut
• 1/4 pound mushrooms, finely sliced
• 2 cloves garlic, minced
• 5 butter crackers
• 1 tablespoon unsalted butter, melted
• 1 tablespoon olive oil
• 1 tablespoon dry white wine
• 1/2 teaspoon fresh thyme
• salt & pepper, to taste

Directions:

Preheat the oven to 400°F. Sauté the mushrooms in olive oil until tender.

Cook the mushrooms.

Add the garlic and cook an additional minute. Allow the mushrooms to cool.

Add the garlic to the mushrooms.

While the mushrooms are cooling, coarsely crush the crackers by hand into a small bowl. Add the thyme and melted butter to the cracker crumbs. Set the topping aside.

Add the melted butter to the cracker crumbs and thyme.

Cut a piece of parchment paper into a 12” long sheet. Place the fish in the center of the parchment. Cover the fish with the mushrooms, then the cracker topping.

Place the fish on the parchment then add the mushrooms and cracker topping.

Fold the parchment paper over the fish. Twist one end of the paper to seal it. Carefully, splash the white wine over the fish from the open edge.

Add the wine to the partially sealed packet.

Tightly twist the second end of the paper to seal in the fish.

Seal the parchment packed completely by twisting the ends.

Bake the halibut for 10 -15 minutes, until the fish reaches an internal temperature of 135ºF when an instant read thermometer is inserted into the thickest piece of the fish.

The fish is ready!

Open the pouch and divide the fish and topping onto two plates. Serve immediately.

Serve immediately.

Let the Fish Fridays begin!  ~Linda

Halibut with Mushrooms & White Wine (adapted from sitkaseafoodmarket.com) Total Time: 30 minutes, Active Time: 15 minutes, Bake Time: 15 minutes, Makes: 2 servings

Ingredients:

• 8 – 10 ounces halibut
• 1/4 pound mushrooms, finely sliced
• 2 cloves garlic, minced
• 5 butter crackers
• 1 tablespoon unsalted butter, melted
• 1 tablespoon olive oil
• 1 tablespoon dry white wine
• 1/2 teaspoon fresh thyme
• salt & pepper, to taste

Directions:

Preheat the oven to 400°F. Sauté the mushrooms in olive oil until tender. Add the garlic and cook an additional minute. Allow the mushrooms to cool.

While the mushrooms are cooling, coarsely crush the crackers by hand into a small bowl. Add the thyme and melted butter to the cracker crumbs. Set the topping aside.

Cut a piece of parchment paper into a 12” long sheet. Place the fish in the center of the parchment. Cover the fish with the mushrooms, then the cracker topping.

Fold the parchment paper over the fish. Twist one end of the paper to seal it. Carefully, splash the white wine over the fish from the open edge. Tightly twist the second end of the paper to seal in the fish.

Bake the halibut for 10 -15 minutes, until the fish reaches an internal temperature of 135ºF when an instant read thermometer is inserted into the thickest piece of the fish. Open the pouch and divide the fish and topping onto two plates. Serve immediately.