Modes

Ingredients

• 4 parchment rounds or hearts, folded in half
• 1 small fennel bulb, julienned, with a few fronds reserved
• 1 leek, julienned, white part only, let soak in cold water for 5 minutes
• 2 medium carrots, shredded
• 3 ounces snow peas, bias julienned
• 1 orange, supreme and coarsely chopped
• 2 Tablespoons of butter, divided into 4 pieces
• ½ teaspoon ground coriander seed
• ½ teaspoon salt
• ¼ teaspoon pepper or to taste
• 4 each Halibut or Mahi Mahi fillets, skin-off (about 4 ounces each)
• 1/4 cup dry white wine
• 1 Tablespoon Italian parsley, minced
• 1 egg white

Instructions

Place rack in position 3. Preheat Wolf Oven to 400 degrees F on Bake mode.

Follow directions for cutting parchment paper in video.

Divide fennel, leek, carrots, snow peas, coriander, salt, and pepper on open pieces of parchment next to the center fold and top with butter. Nestle fish on top of vegetables and sprinkle with white wine. Season fish with coriander, salt, and pepper. Divide orange pieces and parsley on top of the fish.

Brush the edges of each piece with some egg white and fold over the fish. Beginning at one end, fold over the edges and crease, overlapping folds as you move around. Secure last fold by tucking the tab under. Place on sheet pan and bake for 15 - 17 minutes. Remove and let stand 3 to 4 minutes.

Transfer each packet to a plate. Snip the top with scissors, open parchment carefully, sprinkle with reserved fennel fronds.