Lemongrass and Cherry Tomato Halibut en Papilotte
4 (6 ounce) halibut filets
1/2 teaspoon salt
1/4 teaspoon pepper
2 stalks lemongrass, tough outer pieces removed, trimmed, and finely chopped
1 large clove garlic, minced
*1 tablespoon minced ginger (I recommend trying this, though I forgot to add it to mine)
1 cup cherry tomatoes
1 tablespoon extra virgin olive oil
Preheat oven to 450 degrees F.
Cut 4 (15 x 24 inch) pieces of parchment paper and fold in half.
Open parchment and place one piece of halibut on one half of each piece
of parchment. Season with salt and pepper. Top halibut with chopped
lemongrass, minced garlic, and whole tomatoes. Drizzle with olive oil.
Wrap other half of parchment over the fish and twist the parchment paper
pieces together to seal. Place packets on a baking sheet and bake for
12 minutes. Let rest for five minutes.