Serves 2
27 min
Steamed Fish and Vegetables in Stovetop Papillotte
Recipe GLPRbcf32a36374ef7
Delicate halibut fillets and fresh vegetables are gently steamed in microwave-safe plastic wrap packets over simmering water. The fish cooks perfectly in its own juices infused with lemon and olive oil, while tender sugar snap peas and ripe tomatoes create a vibrant, healthy meal. This elegant stovetop papillotte technique keeps all the nutrients and flavors sealed until the moment you open the package at the table.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 boneless halibut fillets, 6 to 8 ounces each, 3/4-inch thick
1 cup sugar snap peas
4 small vine-ripened tomatoes
Juice of 1 lemon
4 teaspoons Extra virgin olive oil
Fresh basil leaves
Salt
Black pepper
Directions
Bring water to a simmer in a deep skillet and position a cake rack over the top. Tear off two large sheets of microwave-safe plastic wrap, each large enough to completely wrap a halibut fillet with vegetables in a single flat layer.
Pat the halibut fillets dry with paper towels. Rub the lemon juice evenly over both sides of each fillet.
Blanch the sugar snap peas in boiling water for 10 seconds, then drain and pat dry.
Lay out the first sheet of plastic wrap on a clean work surface. Arrange half of the blanched sugar snap peas in the center, drizzle with 1 teaspoon of olive oil, and place one halibut fillet on top. Fold the plastic wrap up and around the fish and vegetables to create a sealed packet. Repeat with the second sheet, remaining peas, olive oil, and halibut fillet.
Carefully place the sealed plastic packets upside down on the cake rack over the simmering water (so the snap peas face upward). Cover the skillet with a round bowl or lid to trap the steam. Steam for 5 to 6 minutes, until the fish flakes easily when gently tested with a fork and reaches an internal temperature of 145°F.
While the fish steams, halve the vine-ripened tomatoes and scoop out the seeds with a small spoon. Finely dice the tomato flesh, place it in a small bowl, and toss with a light drizzle of olive oil, a pinch of salt, and a grinding of black pepper.
Divide the diced tomato mixture between two serving plates. Using scissors, carefully cut open each plastic wrap packet (protect your hands from the hot steam). Slide the fish and snap peas onto the tomato base on each plate.
Drizzle the steaming juices from each packet over the fish and vegetables. Season with additional salt and pepper to taste. Tear or cut fresh basil leaves with scissors and scatter them over the top of each plate. Serve immediately.
