EatSmarter exclusive recipe

Halibut Packetswith Fennel and Potatoes

Halibut Packets - Halibut Packets - Cooking the fish in foil makes it wonderfully moist and aromatic
Halibut Packets - Cooking the fish in foil makes it wonderfully moist and aromatic

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Calories:270 kcal
Difficulty:easy
Preparation:30 min
Ready in:40 min
Low-sugar
low-carb
Low-fat
Vitamin-rich
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1 serving contains (Percentage of daily recommendation)
Calories270 kcal(14%)
Protein37 g(74%)
Fat8 g(10%)
Carbohydrates10 g(4%)
Added Sugar0 g(0%)
Roughage4 g(13%)

Recipe Development: EAT SMARTER

Ingredients

For servings

3Fennel bulb (400 grams)
21 ounceslarge waxy Potatoes
Salt
1 ½small Lemon
7 ½ sprigsBasil
4 ½ tablespoonsOlive oil
9Halibut fillet (each about150 grams)
Pepper

Kitchen Utensils

1 Pot, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Fine grater, 1 Sieve, 1 Grilling tongs, 1 Brush, 1 Grill, 1 Citrus juicer, 1 Aluminum foil

Directions

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1 Trim stalks from fennel. Rinse bulbs, dry and cut into thin strips.
2 Peel the potato and cut into 1 cm (approximately 1-inch) cubes.
3 Add diced potatoes to a pot of boiling salted water and cook 7 minutes.
4 After 4 minutes, add fennel strips to the potatoes.
5 Drain the vegetables, run under cold water to stop the cooking and drain well.
6 Meanwhile, rinse lemon in hot water and wipe dry. Finely grate the zest and juice the lemon. Rinse basil, shake dry, pluck leaves and cut into very thin strips.
7 Cut out 6 pieces of foil (each 30 x 30 cm or approximately 12 x 12 inches). Drizzle each piece with 1 teaspoon olive oil.
8 Rinse the halibut, pat dry and place on the foil pieces. Season with salt and pepper.
9 Divide vegetables among fish pieces and season lightly with salt and pepper.
10 Top each portion with lemon juice, lemon zest and basil.
11 Fold up foil into a packet, sealing the edges. 
12 Cook packets on a medium-hot grill, without turning, for 10 minutes (fish will be opaque throughout). Open packets carefully before serving.
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