Geoffrey introduces a traditional method of cooking flavorful white fish that requires very little clean up!Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/35VbehGSubscribe to Food Network ▶ http://foodtv.com/YouTubeTalented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Halibut en PapilloteRECIPE COURTESY OF GEOFFREY ZAKARIANLevel: EasyTotal: 40 minActive: 30 minYield: 4 servingsIngredients1/2 cup Kalamata olives2 tablespoon capers, rinsed 2 cloves garlic1 anchovy fillet 1/2 cup extra-virgin olive oil, plus extra for drizzling Kosher salt and freshly ground black pepper 1 head fennel, quartered and sliced paper-thin 2 leeks, white parts only, split, thinly sliced, and washed 1 lemon, sliced into thin wheels Four 4- to 6-ounce halibut fillets 4 tablespoons white wine 1 Calabrian chile, mincedFresh basil, for garnish DirectionsPreheat the oven to 400 degrees F.Add the olives, capers, garlic and anchovy to a food processor. Add 1/2 cup olive oil and black pepper to taste. Process to form a silky paste with small pieces of olive and capers remaining, 15 to 20 seconds. Drizzle in more olive oil as needed. Remove the tapenade from the carafe, then drizzle with olive oil and set aside.Drizzle the center of each of 4 large circles of parchment paper with some olive oil, then sprinkle with salt and pepper. Top each piece with a thin layer of fennel and some leeks. Top each with a dollop of the olive tapenade and 2 to 3 lemon slices. Lay the fish on top of the lemon slices and sprinkle with salt and pepper. Fold the parchment in half to cover the fish, then crimp the edges shut, being sure to cover the corner of each previous fold. When you are halfway through folding, add 1 tablespoon of white wine to each packet, then continue to fold until the entire package is formed and closed. Place each packet on a baking sheet.Bake the fish for 8 to 10 minutes. Remove from the oven, then place each packet on a plate. Cut open the top of the paper to expose the fish. Garnish each fillet with the Calabrian chiles and basil. Serve immediately.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#GeoffreyZakarian #TheKitchen #FoodNetwork #HalibutEnPapilloteGeoffrey Zakarian's Halibut en Papillote | The Kitchen | Food Networkhttps://www.youtube.com/watch?v=KsFp46WRep0
