Halibut Baked in Parchment with Fennel, Shallots and Tangife

Red snapper, haddock and sea bass also work well in recipe.


HALIBUT BAKED IN PARCHMENT WITH FENNEL, SHALLOTS AND TANGERINE

Serving 2 people.

Raw Halibut

                                   Oil olive
1 large                        Fennel bulb, halved. cored and sliced into 1/4-inch strips
3 medium                   Shallot, sliced thin
1                                 Asparagus, 1-1/2" slice
3 tablespoons             Butter
2                                 Tangerine, 1/2 teaspoon finely grated zest, peeled, 1/4-inch thick pieces
10 medium                 Fresh oregano,
                                   Salt and ground black    pepper
1/2 cup                       Dry white wine
2                                 Halibut, Atlantic, fresh, about 6 ounces each

1. Preheat stove a 450 deg.
2. Combine oil, fennel in pan and cook. Cook until fennel has started to wilt. 
3. Put microwave a butter, about 30 seconds. Combine butter, shallots, zest, garlic, oregano, tangerine, salt and pepper in small bowl.
4. In 24" X 16" parchment paper fold in half and cut in a semi-circle.  Open the parchment paper and put all ingredients inside.  Fold the edges of the paper to seal closed.
5. Put the parchment in a rectangular pan and put it it the stove for twenty minutes at 450 degrees. Carefully use a scissor to open. 
6. Keep in the parchment paper while eating.

In Parameter Before Cook

Cooked Halibut

I USE ONLY MY LEFT HAND!!!