Halibut in Champagne

Halibut in Champagne


  • 2 teaspoons Extra-virgin olive oil, or olive oil cooking spray
  • Four 4-ounce fillets of halibut, mahi-mahi, swordfish, or salmon
  • 1/2 cup Champagne Veuve Clicquot
  • 8 sprigs fresh thyme
  • 8 thin lemon slices
  • 2 teaspoons fennel seeds or more to taste
  • 8 sprigs fresh parsley
  • Salt and pepper to taste

Champagne Recommendation

Veuve Clicquot Yellow Label Brut NV

Mireille’s Halibut in Champagne
Mireille Guiliano uses Champagne Veuve Clicquot when she prepares this dish. If you are not a halibut fan, substitute another thick fish like Chilean sea bass, mahi-mahi, swordfish, or salmon. Rice is an excellent side dish.
Serves 4 Servings

Directions Preheat the oven to 350° F. Tear aluminum foil into 8 squares large enough to wrap a fish fillet with room to spare.

Double up the pieces of foil, creating 4 packets, and lightly brush each with olive oil or spray with olive-oil cooking spray.Place one fish fillet in the center of each foil square. Drizzle with Champagne.

Put 2 thyme sprigs, 2 lemon slices, 1/2 teaspoon fennel seeds (or more to taste), and 2 parsley sprigs on each fillet.

Season with salt and pepper to taste and seal each foil into a packet, leaving room for steam to build up within. (You can do this in the morning and refrigerate the packets until dinner. Remove them from the refrigerator and let warm to room temperature before baking.)

Place the packets of fish on a baking sheet and bake for 10 to 15 minutes. Do not overcook or the fish will be dry.

To serve, set one packet on each plate and have each diner carefully open it. Steam will escape as the packet is opened.

Guests should spoon the juices over the fish.

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