Lemon-Artichoke Halibut en Papillote

Lemon-Artichoke Halibut en Papillote
Photo by Oxmoor House


  • ¼ teaspoon freshly ground black pepper
  • 1 shallot, thinly sliced
  • ¼ teaspoon salt
  • 4 (6-ounce) halibut fillets (about 1 inch thick)
  • 1 lemon, thinly sliced
  • ¼ cup fresh salsa, divided
  • 1 (9-ounce) package frozen artichoke hearts, thawed

1. Preheat oven to 400°. 2. Pat fillets dry with a paper towel; sprinkle evenly with salt and pepper. 3. Cut 4 (15-inch) squares of parchment paper. Fold each square in half; open each. Divide shallot evenly among squares, placing near fold; top each with 1 fillet and 1 tablespoon salsa. Divide a...

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