Halibut Al Cartoccio Recipe
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
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Main Ingredients
Method
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!
