Halibut en papillote with Orange Saffron Sauce

I seem to be more creative when it comes to fish. I guess it's because I eat it more then any other protein. This was something I thought up from a little inspiration of what I had in the cupboards and fridge. I bought some saffron last month and I have been itching to use it for awhile. I don't buy it often because it's so expensive but when I do use it I want to make something amazing. Saffron threads are from the dried stigmas of the saffron crocus flower, it takes 75,000 blossoms or 225,000 hand-picked stigmas to make a single pound which explains why it is the world’s most expensive spice. Like $14.99 for a small palmfull if that!

One of the easiest ways to make fish is en papillote. That's french for "in parchment". You basically just put some thinly sliced veggies and a piece of fish on a piece of parchment, add your seasonings and some kind of liquid for the sauce, wrap it up tightly and bake it! It basically steams in the parchment and stays so moist. You will never have a dry piece of fish doing it this way ever again!

Traditionally you wouldn't open the packet until you are at the table and you would eat it straight from the packet as well. I made a really creamy cauliflower puree though, so I wanted to plate it on top of that. Either way is fine. My recipe serves 2 people.

What you need
2 Halibut fillets (preferably sustainably fished ones!)
A small amount of any veggies thinly sliced or cut up (I used mushrooms, orange peppers, a yellow zucchini, snow peas and shallots)
Salt and pepper

For the sauce
A small pinch of saffron threads
The zest and juice of one orange
A tiny splash of white wine
A tbsp or so of butter


THE hardest part of this recipe is wrapping up the parchment. It takes a little practice but it's way easier to just watch a video then to explain it so I provided a link here.

PREHEAT your oven to 400 degrees.
ASSEMBLE your veggies first on one half of the parchment and lay the fish on top. Season it with salt and pepper and then grate the orange zest on top. Then top it with the saffron threads, butter, orange juice and white wine.
WRAP it up and bake it in a preheated oven for about 14 minutes. Depending on how thick your fillets are.

This dish is soooo easy to vary and add your own twist to. I've done it with mushrooms, cherry tomatoes and thyme before and also the classic lemon and dill. It's not just halibut that's good for this either. Any type of fish would do.