Halibut Al Cartoccio Recipe
Recipe information
Make Halibut Al Cartoccio in just 40m. Oven-baked fresh East Coast Halibut fillet in parchment paper, with cured tomatoes, garlic, fresh basil, homemade sweet roasted peppers, white wine and jumbo lump crab meat
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Parchment
Preheat your oven to 375°F (190°C). Cut out large pieces of parchment paper, about 12x16 inches, and fold them in half to create a crease.
2. Assemble the Ingredients
Open the parchment paper and lay it flat. Drizzle a little olive oil on one side of the parchment. Place a halibut fillet on the oiled side. Top each fillet with the cured tomatoes, minced garlic, chopped basil, sliced roasted peppers, and a generous spoonful of jumbo lump crab meat.
3. Add Wine and Season
Pour white wine over each fillet. Drizzle with remaining olive oil and season with salt and black pepper.
4. Seal the Parchment
Fold the other half of the parchment over the fish and crimp the edges tightly to seal. Make sure there are no openings.
5. Bake
Place the sealed parchment packets on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
6. Serve
Remove from the oven, carefully open the packets (watch for steam), and serve hot. Enjoy your Halibut al Cartoccio!
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