Halibut Baked in Foil with Carrots, Leeks and Zucchini
Episode 4: Natasha's Menu
|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|
- 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.
- 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.
- 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.
- 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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