Halibut en Papillote | Blue Jean Chef - Meredith Laurence
This has to be the easiest way to cook fish - it's wrapped up in a package, making its own sauce and doesn't smell up your kitchen.
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Ingredients
- 2 fillets halibut (about 6 ounces each)
- salt
- freshly ground black pepper
- ½ lemon (sliced)
- 4 fresh thyme sprigs
- 1 egg white (lightly beaten)
- 2 tablespoons butter
- ¼ cup white wine
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