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How to make Halibut En Papillote


Creating a dish that looks as if you spent a whole load of time and effort yet actually involved minimal work is pretty much the dream. Which is why, we're major fans of this recipe from the guys at Villandry (www.villandry.com) who create a classic French dish without breaking a sweat.

You'll thank us after:

Serves 4


200g halibut fillet x 4

Cherry tomatoes on the vine - 250g

Star anise - 8 stars

Greaseproof paper-cut 4 sheets of 34cm x 50cm

1 red pepper roasted


Pitted Kalamata olives - 150g

Sun dried tomatoes - 75g

Red wine vinegar - 1 tsp

Capers - 1 tsp

1/4 bunch of dill

Make the relish by blending all the ingredients. Put aside. Grill or roast the red pepper in an oven until soft and whilst warm, pull off the skin.

Take one sheet of the greaseproof paper and in the middle place the 1/4 roasted red pepper, which you cut into two strips. Place the halibut fillet in the peppers. Spread a dessert spoon of the tomato relish on the tip of the fish, as well as the star anise and the tomatoes on the vine. Fold the greaseproof paper in a crease at the top so there is plenty of room around the fish but secure enough to make a tight parcel.

Bake in 200c oven for 13 minutes


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