We’re Cooking: Roasted Halibut En Papillote with Cliff Lede Sauvignon Blanc

Sweet, succulent, and so simple, it is almost a sin to have something so delicious to enjoy be so easy to prepare. Cooking fish can be a bit intimidating, I stayed away from it for years. And, though there are still some preparations I haven’t attempted (like a whole steamed fish….which is on my to-do list,) the preparation of a beautiful flaky white fish, like sea bass, halibut, or cod, couldn’t be easier. I like the “en papillote” idea of cooking the fish in a packet to keep the flesh moist, delicately steaming the fish instead of full-on roasting. You simply add the fish to a packet created by either using parchment paper or aluminum foil along with herbs, citrus, and a bit of seasoning. Roast for 20 minutes and wa-la, dinner is served.

Pair with a citrusy Sauvignon Blanc. or Albrarino We opted for a Napa favorite, Cliff Lede Vineyards Sauvignon Blanc. 

The new release, that blends just a hint of Semillon and Sauvignon Vert with the Sauvignon Blanc, showcases the region beautifully. Bringing in old-vine fruit from Rutherford, Calistoga, and Chiles Valley, the wine is textured and layered with earthy, dusty, crushed stone notes, giving a mineral-rich intensity to the fragrant, refreshing wine. Lively lemon peel, grapefruit, soft herb like and tarragon and mint, and Asian pear, meld with tropical notes of guava and pineapple. Fermented in a blend of stainless steel (30%), concrete eggs (2%), and French oak (68%) gives the wine beautiful texture and structure, with a creamy richness that gives this refreshing wine lovely complexity. A perfect pairing. #Cheers

Recipe: 

Roasted Halibut En Papillote

Ingredients for two servings:
Two 5-6 ounce pieces of halibut
1/2 cup white wine
2 teaspoons Ponzu sauce
2 tablespoons olive oil
1 small onion, sliced
2 cloves garlic, sliced
1 small fennel bulb, sliced
10 stems fresh cilantro, parsley, basil – 4 of each to be used on each piece of fish, the remaining chopped for garnish
2 lemons, 1 1/2 sliced in thin pieces, and 1/2 remaining for garnishing at the end
pinch red pepper flakes (optional)
Salt and pepper

Preparation:
Preheat oven to 400 degrees. Layout two square pieces of aluminum foil about 10×10″ square. Add a few pieces of onion, fennel, lemon slices, slices of garlic, and stems of basil, parsley, and cilantro to the center of each piece of foil. Season the fish with salt and pepper. Place one piece of fish on top of the veggies and herbs. Add a splash of white wine, 1 teaspoon Ponzu sauce, and 1 tablespoon of olive oil to each piece of fish, and red pepper flakes if using. Top with additional slices of lemon, herbs, onions, garlic, and fennel. Wrap the foil around the fish tightly, making sure no steam can escape, and the liquids will be locked inside the packet. Place in the preheated oven and roast for 20 minutes. Turn the oven off, and let the fish sit in the oven another three to five minutes. The fish should be nicely cooked through and tender. Remove from the oven and place each piece of fish on a bed of polenta, rice, or couscous. Top with a scattering of remaining herbs, chopped, and a squeeze of lemon.

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