0 (0)

Fish and Shellfish, Mains, Quick and Easy

Halibut baked 'in paper' with pea sprouts and herb butter

Halibut baked 'in paper' with pea sprouts and herb butter
Los Angeles Times

Seafood lovers who have been following the news know that it's probably going to be a long spring. Salmon, the king of the season's fish, is missing in action and its prices are likely to stay high through the summer. ... Read more

Total time: 40 minutes | Serves 6
  • 1/4 pound (1 stick) unsalted butter, softened
  • 1 shallot, minced
  • 1 1/2 tablespoons minced chervil
  • 2 teaspoons minced chives
  • 4 teaspoons minced tarragon
  • 2 tablespoons lemon juice
  • Salt
  • 6 cups pea sprouts
  • 6 ( 1/2 -pound) halibut steaks or fillets

Step 1Beat together the butter, shallot, chervil, chives and tarragon until the mixture is relatively smooth and pale green. Beat in the lemon juice. Taste and season with one-fourth teaspoon salt. The butter should taste aggressively lemony.

Step 2Spoon the butter onto a sheet of plastic wrap in the shape of a log and roll it into a cylinder. Twist the ends of the plastic wrap in opposite directions to firm the cylinder and roll it gently on the counter to eliminate any air pockets in the center. Refrigerate until ready to use. (Recipe can be prepared to this point a couple of days in advance).

Step 3To prepare the packets, place a sheet of aluminum foil on the work counter. Arrange 1 cup of pea sprouts in a bed in the center. Lightly salt a halibut steak or fillet on both sides and place it on the pea sprouts. Slice off a generous tablespoon of the herb butter and place it on top of the halibut. Seal the packet tightly, folding the edges over several times to ensure a tight seal. (Recipe can be prepared to this point 8 hours in advance and refrigerated until ready to bake.)

Step 4When ready to bake, heat the oven to 400 degrees. Place the sealed packets on a jellyroll pan and bake 12 to 15 minutes (the longer period if the packets have just come from the refrigerator, or if you like your fish more thoroughly cooked).

Step 5Transfer the baked packets to a plate and serve immediately, warning your guests that they are full of very hot, very fragrant, steam.


Thai peanut chicken wings
Thai peanut chicken wings

Insalata tricolore
Insalata tricolore

Colonial Chicken Pot Pie With Buttermilk Biscuit Crust
Colonial Chicken Pot Pie With Buttermilk Biscuit Crust

A Veritable Pumpkin Pie
A Veritable Pumpkin Pie

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Salmon tartare
Smoked salmon onigiri filling
Grouper, shrimp and artichokes in tarragon cream
Mackerel pickled in white wine