Halibut En Pappilotte
Method
- Place the halibut and basil in centre of sheets of parchment paper. Drizzle with oil and season, then fold over and crimp edges to create a pouch.
- Place on the BBQ with the heat directly beneath turned off, only the outside burners on medium and cook until bag puffs up.
- Meanwhile for dressing combine the segments with tomato, citrus juice and olive oil and season to taste.
- When the fish is cooked, cut open the bags at the table and spoon citrus dressing over. Drizzle with more olive oil and serve.
Ingredients
- x2 200g halibut loins
- Bunch of basil
- x6 plum cherry tomatoes, quartered and deseeded
- x1 lemon / lime / orange / pink grapefruit, segmented
and excess juice reserved - Extra virgin olive oil
- Maldon salt
- Freshly ground black pepper
Tagged: easy
