(WLTX) -- Here's a creative recipe for fish lovers out there. It can be used with halibut, or whatever fish you fancy.
Four 6oz fillets of halibut, mahi, tilapia or other white, flaky fish Salt and pepper
1 carrot, cut into matchsticks
1/2 fennel bulb, thinly sliced
1/2 small, sweet onion, thinly sliced
2 garlic cloves, thinly sliced or minced
Extra virgin olive oil
4 TB butter, unsalted
1/4 white wine
1 lemon
2 cups arugula
4 cherry tomatoes, halved
Preheat oven to 350 degrees
Following the video instructions, make four parchment papers hearts. Season fish with salt and pepper and place on half of the heart. Top with carrots, fennel, onion and garlic. Drizzle each fillet with some olive oil, a tablespoon of wine, a small squirt of lemon juice and top with a tablespoon of butter. Fold the parchment over the fish and crimp the sides closed. Place packets on a sheet pan and bake for 10-12 minutes.
In a mixing bowl, add three tablespoons of olive oil and squeeze the rest of the lemon juice out of the lemons. Season with salt and pepper and whisk to make a light vinaigrette. Add arugula and tomatoes.
When fish is done, place parchment packet on plate and carefully cut open the top. They are hot and full of steam, so be careful. Once opened, place a small mound of arugula salad on top of fish. Serve with a crisp, white wine like Albarino or Sauvignon Blanc.
*In place of parchment paper, you can use aluminum foil. However, it would be best to move all ingredients to a plate after it comes out of the oven, since it doesn't make a very nice presentation and foil can rip easily.