Spiralizer 2.0 Cookbook by Williams-Sonoma Test Kitchen

Author:Williams-Sonoma Test Kitchen
Language: eng
Format: epub
Publisher: Weldon Owen

Halibut & Summer Vegetables in Parchment

For a showstopper at your next dinner party, serve guests their own parchment pouch filled with fresh, lemony halibut and vegetables. Let them open it at the table and savor the wonderful aroma.

2 zucchini, ends trimmed

1 lemon, ends trimmed, plus juice of 1 lemon

2 cups cherry tomatoes, halved

Kosher salt and freshly ground pepper

4 halibut fillets, 6–8 oz each

¼ cup pine nuts, toasted

Extra-virgin olive oil, for drizzling

¼ cup fresh basil leaves, for garnish

SERVES 4

Preheat the oven to 400°F.

Spiralize the zucchini using the Fine Shredder Blade, stopping to cut the strands every 3–4 rotations. Spiralize the lemon using the Straight Blade.

In a bowl, toss together the zucchini, tomatoes, and lemon juice and season with salt and pepper. Sprinkle both sides of each halibut fillet with a pinch of salt and a grinding of pepper.

Cut 4 sheets of parchment paper, each 12 by 16 inches, and lay them on a work surface. Bring the short sides of each sheet together, fold the sheet in half, and crease, then open it flat. For each packet, spoon one-fourth of the zucchini mixture on one side of the crease and top with a halibut fillet. Place a few lemon spirals and one-fourth of the pine nuts on the fish, then drizzle lightly with oil.

Bring the uncovered side of the parchment over the fish and, starting at one end of the crease, fold the edges together to create a sealed packet. Place the packets on a baking sheet. Roast until the fish is just cooked through, 10–12 minutes. Carefully open the packets, garnish with basil, and serve warm. Alternatively, allow guests to open their own packets and pass the basil at the table.

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