Mediterranean-Style Flétan

Enchant your palate with the light, vibrant flavors of my Mediterranean-Style Flétan. This dish is a celebration of the sea, featuring the flaky, delicate texture of halibut, elevated with a medley of Mediterranean herbs and a zesty lemon infusion. A drizzle of olive oil, harvested at the peak of its season, completes this healthful and hearty creation. My recipe captures the essence of coastal cuisine, perfect for those seeking a meal that's both nutritious and bursting with flavor. To explore the full culinary experience of crafting this seaside delight, visit my channels where more gourmet adventures await.

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Mediterranean's flavors

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Mise-En-Place

Skin the fish and pat dry. Leave filet out for about 30 minutes prior to cook. Cut lemon into thin slices (4 slices per serving). Drain olives and capers. Halve cherry tomatoes and chopped some parsley. Over the first parchment paper sheet, add a drizzle of olive oil. Season fish with salt, pepper and place it in the center of the parchment. Top filet with lemon slices, capers, olives, tomatoes and parsley. Season with more salt, pepper and EVOO. For the egg wash, mix an egg with a pinch of salt. Egg wash parchment paper and top with the second sheet. Seal all around and fold corners twice. Transfer papillote onto a baking tray.

Cooking Papillote

Preheat oven to 375ºF/190ºC. Cook papillote for 12/15 minutes or until internal temperature reaches 130ºF/55ºC. Transfer papillote immediately onto the countertop. Cut parchment from the top with scissors. Transfer fish onto a warm plate along with the toppings. Save the juice to moisturize the carbs such as basmati rice, potatoes, pasta and so on.
Bon Appétit!