Recipe by: Bruno Albouze
Flétan (Halibut) is a large flatfish in the flounder family including Turbot, Sole.... They live and feed on the bottom of the seabed and can be found in the North Pacific, North Atlantic, and Arctic Oceans. Filet de Cabillaud (Cod) works great too. The freshness of the fish as well as ingredients used in the recipe are crucial for a perfect result. The Opus Black olive oil is the perfect match for this amazing Mediterranean dish.
- 450 g halibut filet / Sole / Turbot
- 5 g fleur de sel
- 1g ground black pepper
- 60g organic Meyer lemon
- 15g capers
- 20g Opus Black
- 100g sweet cherry tomatoes
- 30g pitted olives | Kalamata or Nicoise Olives
- 10g Italian parsley
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 Opus black EVOO. For the egg wash, mix an egg with a pinch of salt (save leftover for your next omelet or scrambled eggs). Egg wash parchment paper and top with the second sheet. Seal all around and fold corners twice. Transfer papillote onto a baking tray.
Preheat oven to 375ºF/190ºC. Cook papillote for 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... Add more Opus EVOO - Enjoy!