Halibut in Parchment with Potatoes and Fennel Pollen - Robert Sinskey Vineyards & Wilding Farm
Most people think the best way to prepare fish is to grill, broil, pan fry or poach it. One of the most simple and classic methods, Poisson en Papillote, is eas
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Ingredients
- 1½ pounds 1-inch-thick halibut filet without skin
- 1 pound small Yukon gold potatoes, about 8
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 1½ teaspoon fennel pollen
- Sea salt - Fleur de Sel, Malden or similar
- Extra virgin olive oil
- 2 tablespoons chopped chives
- ¼ cup flat leaf parsley, leaves only
- 2 large 17 x 11-inch sheets parchment paper
- Lemon wedges to serve
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