Halibut with caramelized spring leeks en papillote

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Sorry I have not been writing- things have been CRAZY with a new baby! But I am sharing a wonderful recipe that I made recently. This is a beautiful, very easy dish that not only looks impressive, but tastes delicious. It is also very simple, clean food that highlights the flavors of the halibut and fresh leeks. This would be a great main course at a dinner party.

Halibut with caramelized spring leeks en papillote
8 4oz Halibut filets
Caramelized spring leeks
2 lemons, thinly sliced
Kosher salt and fresh black pepper
8 10” parchment rounds

Caramelized Spring Leeks
4 Tbs butter
4 large leeks, white and green parts thinly sliced
1 cup white wine
2 Tbs sugar
1 Tbs white wine vinegar

In a large sauté pan, melt the butter over medium heat. Add the leeks, and stir to coat with the melted butter and sprinkle them with kosher salt. Let the leeks cook until they are soft and transparent and starting to brown a bit, about 8-10 minutes. Add the white wine, turn the heat to medium-low and let them slowly simmer, another 5 minutes. Add the sugar and the vinegar, stir to combine and let the vinegar cook off and the sugar melt, about 2 minutes. Salt to taste. These can be made the day before and refrigerated in an airtight container.

Preheat the oven to 375 degrees.

Cut 8 10 inch circles out of parchment paper. Fold the parchment circles in half, and place 1 or 2 thin slices of lemon on one half of each parchment circle. Put one halibut filet on top of the lemon slices in each parchment round. Salt and pepper each filet. Divide the caramelized leeks among the halibut filets. Fold the parchment over the halibut filet and starting at one corner of the half circle, start folding the paper over and pinching it to seal the packet.

Place the packets on sheet pans and bake at 375 for 14 minutes, or until the fish is just barely cooked through. Make a small slit in the top of the packet and then let guests open the package at the table.