Halibut en papillote | Heart and Stroke Foundation

Ingredients

• 1 tbsp (15 mL) canola oil
• 1 small yellow onion, finely diced
• 2 sprigs fresh thyme
• 2 cloves garlic, minced
• 1/2 cup (125 mL) dry white wine
• 1 jar (16 oz/455 mL) diced, fire-roasted tomatoes with juice
• 1 jar (8 oz/227 mL) artichokes, coarsely chopped
• parchment paper
• 4 halibut fillets, 4 oz/125 g each
• 1/2 tsp (2 mL) fresh ground black pepper
• Garnish
• 1 lemon, cut into quarters
• 2 tbsp (25 mL) chopped parsley