Halibut and Prawn Papillote with Fennel, Orange, and Caper Butter

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Cut 4 large sheets of parchment paper and fold each in half to mark the center.

2. 2

   In a small bowl, mix the butter with the chopped capers, half of the parsley, the orange zest, 1 garlic clove, a pinch of salt, and pepper. Set aside.

3. 3

   In another bowl, combine the fennel, shallot, and zucchini with the olive oil, thyme, sweet paprika, the remaining garlic, 1/2 teaspoon salt, and a little black pepper. Toss well so the vegetables are evenly seasoned.

4. 4

   Pat the halibut fillets and prawns dry with paper towels. Season both with the remaining salt and a little more black pepper.

5. 5

   Divide the fennel, shallot, and zucchini mixture among the parchment sheets, placing it in the center as a bed of vegetables. Set one halibut fillet on top of each and arrange the prawns around it. Add a few orange segments over each portion.

6. 6

   Drizzle each packet with the orange juice and white wine, dividing both evenly. Dot the top with small portions of the caper butter.

7. 7

   Close each papillote by folding and sealing the edges tightly so the steam stays inside. Place them on a baking tray.

8. 8

   Bake for 18 to 20 minutes at 220 °C / 425 °F, until the halibut is tender and opaque and the prawns are pink and cooked through.

9. 9

   Open the packets carefully to avoid the hot steam. Sprinkle with the remaining parsley and serve immediately with the juices from the papillote.