Halibut en papillote with ginger
Fish 'en papillote' means food baked in the oven in a paper parcel. You don't see it served often in restaurants these days, but it's a lovely way to cook healthy fish recipes. I've used greaseproof paper here but in the past have also experimented with roasting bags which work a treat.
4 halibut steaks, weighing 250-300g
50g root ginger, peeled and finely shredded
2 medium green chillies, trimmed, seeded and thinly sliced (optional)
Salt and freshly ground black pepper
A couple of tablespoons of olive oil
4 circles of greaseproof or white baking parchment, about 25cm in diameter
1tbsp flour mixed with water to form a thin paste
A few sprigs of coriander, to serve
Preheat the oven to 200C/gas mark 6. Season the fish, lay each piece in the centre of the circles of greaseproof paper and scatter the ginger and chillies on top and spoon a little olive oil over.
Brush or smear some of the flour paste around the edge of the paper and crimp the edges by folding and rolling the paper over at the edges by about a centimetre or so to form a seal all the way around. If it's not sticking, secure with 3 paper clips around the edge.
Bake for about 15 minutes then place the en papillote on plates, cut open with scissors; scatter on the coriander and chillies, if desired.
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