The American Heart Association recommends eating fish at least twice a week because it is a good source of omega-3 fatty acids, which benefit heart health. Fish is also a good source of protein and it’s not high in saturated fat. Even if you are not a fish lover, I recommend trying halibut. It does not have a strong ¨fishy¨taste to it and is easy to cook, especially in ¨papillote¨, which means in its own juices. According to the George Mateljan Foundation, it is one of the worlds healthiest foods.
2 filets of halibut
1 zucchini
1 red pepper
1 carrot
1 small onion
2 cloves of garlic
1 large lemon
½ cup olive oil
Salt
Pepper
Aluminium foil
Preheat oven to 375 degrees F
Vegetable Medely
Cut zucchini, red and yellow pepper, and carrots in two inch sticks. Slice onion and chop garlic. Put in a mixing bowl. Add the juice of one large lemon, olive oil, salt and pepper and mix well.
Halibut
Pat fish dry and cut each fillet in half horizontally to get four rectangular fillets. Cut four pieces of aluminium foil to make papillotes for the fish and put on a baking sheet. Place one fillet in the middle of each piece of foil and season with salt, pepper, and a drizzle of olive oil. Spoon a quarter of the vegetable mixture on top of each fillet. To seal the papillotes, bring the ends of the foil together and fold the edges together. Make sure to leave some room between the edge of the papillote and the fish so it can steam adequately. Bake for about 20 minutes. Remove from oven and carefully open each papillote (there will be a lot of steam). Place fish and vegetables on a plate and top with the natural juices from the papillote – they make for a great sauce. You can serve as is or over a bed of white rice.
2 filets of halibut
1 zucchini
1 red pepper
1 carrot
1 small onion
2 cloves of garlic
1 large lemon
½ cup olive oil
Salt
Pepper
Aluminium foil
Preheat oven to 375 degrees F
Vegetable Medely
Cut zucchini, red and yellow pepper, and carrots in two inch sticks. Slice onion and chop garlic. Put in a mixing bowl. Add the juice of one large lemon, olive oil, salt and pepper and mix well.
Halibut
Pat fish dry and cut each fillet in half horizontally to get four rectangular fillets. Cut four pieces of aluminium foil to make papillotes for the fish and put on a baking sheet. Place one fillet in the middle of each piece of foil and season with salt, pepper, and a drizzle of olive oil. Spoon a quarter of the vegetable mixture on top of each fillet. To seal the papillotes, bring the ends of the foil together and fold the edges together. Make sure to leave some room between the edge of the papillote and the fish so it can steam adequately. Bake for about 20 minutes. Remove from oven and carefully open each papillote (there will be a lot of steam). Place fish and vegetables on a plate and top with the natural juices from the papillote – they make for a great sauce. You can serve as is or over a bed of white rice.
Mix vegetable medely in a good size bowl. Make sure to distribute any olive oil left in the bowl among the papillotes.
Halibut assembled with veggies before making the papillote. 
Finished papillote. 
Halibut in Papillote with Vegetable Medely.
3 comments:
Fish also helps with memory so it's good "brain food!"
Can you perhaps teach me how to make something in my microwave? I'm kidding...kind of:)
I am always open to ideas for a post so I will keep the microwave meal in mind and see if I can come up with something :)
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