That fennel salad is going to need something... oh yeah! Some fish!
You will need slightly different equipment and your oven; hopefully it holds an accurate
and steady temperature.
Preheat your oven to 375 degrees Fahrenheit.For each serving of halibut you will need:
-- One tablespoon of chopped fresh herbs such as parsley, dill, tarragon, fennel tops and
-- A mixture of all these is great but you can adjust according to your own taste.
-- Kosher salt to your own taste
--One tablespoon of extra virgin olive oil
--One quarter teaspoon of fresh ground black pepper or a fat pinch of chile flakes (or both)
--Two teaspoons of white balsamic vinegar
--One half teaspoon of Dijon mustard
--One piece of halibut
--One 12 inch square of parchment paper
Mix together the herbs, salt, pepper&/ chile flakes, olive oil and balsamic vinegar. Fold your paper in half, crease it and open it out. Place it on your counter with the crease running vertically. Place the fish on the right hand half of the fold and brush it with the Djon mustard. Pour on the herb mixture.
Fold the left hand side of the paper over the fish and starting from the bottom make small folds, folding the edges together to enclose the fish in a package. When you get to the end just twist the ends to seal it.
It will stay sealed. Place the package/s on a cookie sheet. You can fit four on a sheet.Place them in the middle of the oven and set the timer for 12 minutes. When the time is up simply remove the packages to the plate, cut open and serve. This is most effective when the package is opened at the table in front of the diner so that they receive the full impact of the aromatic steam coming out of the parchment.
So, now your meal consists of an appetizer of cavapcici in small pita breads, with lightly
pickled red onions and stir fried baby peppers, a fresh fennel salad and parchment cooked
halibut with an herb sauce.