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Halibut en Papillotte MICHAEL SYMON

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A dish you could whip up in minutes!

2 cups red seedless grapes (halved)
1/2 cup scallions (thinly sliced on the bias)
1/2 cup mint (finely torn)
1/2 cup sliced almonds (toasted)
2 tablespoons champagne vinegar
1/4 cup olive oil
4 (6-ounce) Halibut fillets (skinless)
4 tablespoons unsalted butter (softened)
8 tablespoons dry Champagne (4-ounces)
flaky sea salt (to serve)
Kosher salt and freshly ground pepper (to taste)

Preheat the oven to 450ºF.
In a medium bowl, add grapes, scallions, mint, almonds, champagne vinegar and olive oil. Season with salt and pepper, and toss to combine. Set aside.
Stack 4 pieces of parchment paper on top of each other and fold in half. Cut the edges into a round so that you have a folded circle. Unfold and spread parchment paper circles onto a clean work space. Place 1 fillet onto the center of each parchment paper circle. Using an offset spatula, gently spread 1 tablespoon of butter onto the tops of each fillet. Season each with salt and pepper.
Fold the parchment over the fish to cover and begin folding and crimping the edges to form a tight seal. Once you have almost completely sealed the edges, pour 2 tablespoons of champagne into each packet. Finish sealing and transfer packets onto a baking sheet.
Place tray in the oven and bake until the fish is cooked through, about 10-12 minutes.
Remove from the oven, open the packets, garnish with grape salad, and serve.
Tip: If you’re fishmonger doesn’t carry halibut, substitute with any flaky white fish!

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