Roasted Halibut with Vegetables en Papillote

Ingredients

• 2 medium carrots
• 0.5 pound(s) sugar snap peas
• 0.75 pound(s) thin asparagus
• 0.5 pound(s) white mushrooms
• 2.5 pound(s) skinless halibut fillet
• Salt and freshly ground pepper
• 1 medium onion
• + 3 more ingredients
• • 0.5 cup(s) chicken stock or low-sodium broth
  • 2 tablespoon(s) extra-virgin olive oil
  • 0.25 cup(s) dry sherry

1. Preheat the oven to 375°. In a saucepan of boiling water, cook the carrots for 1 minute. Add the asparagus and sugar snaps and cook until crisp-tender, 2 minutes. Drain and spread on a plate to cool. 2. In a nonstick skillet, heat the 2 tablespoons of oil until shimmering. Add the onion and mu...

View full recipe at Food & Wine