Halibut en Papillote with Spring Vegetables

12 ramps (or scallions)

Seasonal vegetables, julienne (asparagus, purple or green/ carrots, fennel, a few peas)

2 tablespoons extra-virgin olive oil

½ cup of dry white wine

4, 4 to 6 ounce skinless halibut fillets

Salt

Freshly ground pepper

Fresh thyme, a few sprigs

1 lemon cut in slices for serving

Crusty bread, for serving

Preheat the oven to 400 degrees.

Arrange vegetables on parchment paper. Drizzle with olive oil and wine. Place fish on top. Season with salt, pepper and herbs. Wrap into paper packages. Place on baking sheet. Bake 13-15 minutes until paper is slightly puffed. Serve. Snip the packets open with a scissors. Prepare for an aromatic facial! Serve with crusty bread.

Note: Keep your veggies cut to similar sizes for even cooking.

Serves 4

Tina Holloway