Lemony Halibut en Papillotes with Leek Rice Pilaf

 

This recipe comes with a built-in side dish: fragrant rice pilaf enriched with sautéed leeks. Don’t worry if the edges of the rice seem crunchy when you open the packets; these bits are delicious.

What you will need

5 Tbs. unsalted butter, softened; more for the parchment

1-1/4 cups thinly sliced leek (white and lightgreen parts only, from 1 medium leek)

Kosher salt and freshly ground black pepper

1/2 cup long grain white rice

1 strip lemon zest (about 3/4 x 2-1/2 inches)

1 medium shallot, minced (about 3 Tbs.)

1 Tbs. chopped fresh flat-leaf parsley

1 Tbs. chopped fresh dill

2 tsp. fresh lemon juice

4 1-inch-thick skinless halibut fillets (5 to 6 oz. each)

4 thin lemon slices, cut into half moons, seeds removed

1/4 cup dry white wine

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