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Halibut en Papillote with Lemon and White Wine
Serves 2
Ingredients:
2 fillets halibut (about 6 ounces each)
salt
freshly ground black pepper
½ lemon, sliced
4 fresh thyme sprigs
1 egg white, lightly beaten
2 tablespoons butter
¼ cup white wine
Directions:
You can serve these simply with the parchment paper already cut open to reveal the insides, have your guests cut open the packages at the table, or remove the parchment completely, transferring the tasty insides to a plate.
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Meredith Laurence - Blue Jean Chef
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