Steamed Fish and Vegetables in Stove-Top Papillotte

Total Time:
27 min
20 min
7 min

2 servings

  • 1 cup sugar snap peas, blanched for 10 seconds
  • 2 boneless pieces of halibut (6 to 8 ounces each), 3/4-inch thick
  • Extra virgin olive oil
  • Juice of 1 lemon
  • 4 small vine ripened tomatoes, halved
  • Basil leaves cut with scissors
  • Tear off 2 large pieces of plastic wrap (the type which is designed to use in the microwave oven); each one should be large enough to enclose the fish and vegetables in a single layer.

  • Rub lemon juice on both sides of halibut. Layer half cup of snow peas on bottom of plastic wrap and drizzle with a teaspoon of olive oil. Place fish over that and bring up plastic wrap to totally enclose the fish.

  • Set a cake rack over simmering water in a deep skillet. Turn fish packages upside down so snow peas are on top. Layer them on the cake rack and cover with a round bowl or cover to entrap steam. Cook for 5 minutes or until fish and vegetables are cooked through.

  • While fish is steaming, tomato seeds with a spoon and cut them into a fine dice; toss with dice with a bit of olive oil, salt and pepper and spoon the tomatoes on dinner plates.

  • When fish is done, with scissors, carefully open package (watch out for your hands). Pose fish and vegetables over tomatoes and drizzle juices over the top; season with salt and pepper and garnish top with basil.

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