Last night my cooking class featured easy, low-calorie foods.  Two of them have appeared before – cauliflower couscous and raw kale slaw.  The addition was halibut ‘en papillote,’ or the fancy (French) way of saying ‘fish in a pocket.’  It is the easiest preparation ~ no fuss, no mess.  And the ‘wow’ factor for those at the dinner table is the ultimate endorsement.

Halibut is a cold water fish high in Omega 3s – good for the heart, skin and brain.  Currently Alaksan halibut is out of season, but its California counterpart is in its prime.  California halibut is slightly more delicate than Alaskan, but it is equally as flavorful. I prefer its texture – flaky, yet not so meaty it requires a knife.

Halibut en Papillote – Serves 4
Any white fish would work here, shrimp or scallops, too. The beans I used were Runner Cannelini – large white beans from Rancho Gordo – pre-soaked and cooked. You could opt for the smaller Navy Bean, too. In addition to the nutrients from the fish, beans provide additional protein and fiber; and the fennel is a wonderful digestive aid.  I wanted to provide a little acid and color, and while fresh tomatoes are out of season, I mixed in some roasted diced tom’s from Muir Glen.

Ingredients
1 pound halibut, rinsed and patted dry
1/3 cup diced tomatoes
1 cup cooked white beans
1 small fennel bulb, halved, cored, and thinly sliced
1/2 cup fresh flat-leaf parsley, chopped
2 TB extra-virgin olive oil
1/2 tsp sea salt
1/2 tsp black pepper
6 lemon slices

Directions
1. Heat oven to 400° F. Gently toss the tomatoes, beans, fennel, parsley, oil, salt, and pepper in a large bowl.
2. Cut halibut into 4 pieces
3. Tear off four 15-inch squares of parchment paper and arrange on baking sheet. Spoon some of the bean mixture along the center of the parchment.

Place the fish on top of the bean mixture and add lemon slices.

Fold the edges over several times to seal like a ‘turnover.’
4. Bake for 12 minutes. Transfer each packet to a plate. Serve with a knife to slit the package open, and be careful of the steam that will escape. Voila!

One of the class participants didn’t care for halibut before, but when she exclaimed !she’d make this! I knew we had a winner.  Serve with cauliflower ‘couscous’ and kale salad.