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Halibut Baked in Foil with Carrots, Leeks and Zucchini


Halibut Baked in Foil with Carrots, Leeks and Zucchini

Halibut Baked in Foil with Carrots, Leeks and Zucchini

Episode 4: Natasha's Menu

Yield

Serves 4

Ingredients

4 5 to 6 ounce/165 g halibut fillets
1 carrot, peeled and very thinly sliced into rounds
1 leek cut into long thin strips (white and pale green parts only)
1 zucchini, very thinly sliced into rounds
1 celery stalk, very thinly sliced
4 tablespoons/40 ml dry vermouth
Salt and freshly ground black pepper
6 teaspoons extra virgin olive oil
12 ounces/ 345 g fresh spinach leaves

Preparation

  1. Preheat the oven to 450°F/230°C. Cut four 12-inch square sheets of foil. Place the sliced vegetables in the middle of each foil square dividing equally.  Place the fish on top of the vegetables. Pour 1 tablespoon/10 ml of vermouth over each. Sprinkle with salt and pepper. Working with one package at a time, and starting at the bottom of one end, gather the edges of the foil and fold them together tightly ensuring that the parcels are air tight.  
  2. Place the 4 parcels on a heavy large baking sheet. Place the baking sheet over two burners on medium heat for 3 minutes, or until the parcels begin to fill with air.   Place the baking sheet in the oven for 6 minutes, or until the parcels have puffed completely. Remove the baking sheet from the oven and let stand 5 minutes.
  3. Meanwhile, heat 2 teaspoons of oil in a heavy large frying pan over medium-high heat. Add the spinach. Sprinkle with salt and pepper. Sauté for 3 minutes, or until the spinach wilts. Spoon the sautéed spinach into the center of 4 plates. 
  4. Carefully cut the packets open. Transfer the vegetables and fish to the plates and atop the spinach. Drizzle 1/2 teaspoon of oil over each serving and serve.

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