HALIBUT EN PAPILLOTE

My Cellar

Serves 4

1 cup (250 ml) ponzu sauce (or 1 cup (250 ml) soy sauce with 1 tbsp (15 ml) lemon juice and 1 tbsp (15 ml) lime juice)

2 tbsp (30 ml) sugar

2 tsp (10 ml) sesame oil

1 green zucchini

1 yellow zucchini

1 large carrot, peeled

1 tsp (5 ml) salt

1 pinch pepper

4 large pieces parchment paper

1½ lb (750 g) halibut fillet, cut into 4 portions (can substitute any white fish)

1 cup (250 ml) shiitake mushrooms, stems removed

red chilies, sliced, for garnish (optional)

2 green onions, sliced thinly

1 small handful cilantro, for garnish

Preheat oven to 375 F (190 C).
In a small saucepan, bring ponzu sauce and sugar to a boil. Reduce by half and mix in sesame oil, set aside.
Using a vegetable spiralizer, spiral zucchini and carrot. If you do not have one, julienne vegetables. Mix vegetables together and season with salt and pepper. Divide vegetables into 4 portions and place each portion on a piece of parchment paper. Top with a piece of halibut, the shiitake mushrooms and 2 tbsp (30 ml) of ponzu sauce.
Fold each parchment paper in half and seal edges to make a package and place packages on a baking tray. Bake for 15 minutes. Remove packages from oven and open them up. Drizzle with another tsp (5 ml) of sauce and garnish with chilies, green onion and cilantro.