Parchment-Roasted Halibut & White Wine Reduction

1 lb wild pacific halibut fillet
3 tsp coconut oil
3 scallions, roots trimmed
1 fennel bulb, sliced
1 tsp minced ginger
1 Tbsp minced garlic
1 minced jalapeno pepper
1 cup white wine
1 Tbsp butter
1 Tbsp plain yogurt
juice of one lemon
1/4 cup basil leaves
salt & pepper to taste

Preheat oven to 400˚.

Place a piece of parchment paper at the base of a baking dish with enough extending to cover the top. Line the bottom with the fennel, green onions, and half the jalapeno peppers. Drizzle 1 tsp of coconut oil to coat and salt with a few generous pinches.

Rinse and dry halibut. Place on top of the vegetables in the parchment paper. Coat with remaining coconut oil, salt, black pepper, garlic, ginger, and jalapenos. Squeeze half the lemon and pour half of the white wine over halibut.

Fold parchment over top the fish and fold edges to create a pocket. Bake for 15 minutes.

After baking, pour any liquid remaining on the parchment into a sauce pan. Bring liquid to a soft boil, add butter, remaining wine and reduce to about half. Stir in yogurt and lemon juice. Salt and pepper to taste. Pour sauce over the fish and vegetables. Finish with chopped basil. Serve immediately.

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