Hello and welcome back to today’s What’s Cooking in Keri’s California Kitchen edition of The Stone Soup Cook–so glad you’re here!
For dinner tonight is Halibut en Papillote, which is a fancy name for halibut roasted in parchment paper, my famous roast potatoes and a salad that is so bursting with late summer flavors you’ll swoon: watermelon, honeydew and sweet basil salad with honey-lime dressing.
Let’s get started!
Here’s what you’ll need:
Halibut filets
fresh lemon juice
red onions
fresh herbs (I had fresh thyme and sweet basil on hand, but you could also use dill)
butter (softened)
fresh garlic
salt and sugar for brine for the fish
Yukon gold potatoes
salt, pepper
very good quality olive oil
watermelon
honeydew
sweet basil
honey
lime juice
This menu comes together very quickly, with the fish taking only a few minutes to assemble and between 10-15 minutes to cook, depending on the thickness of your filets. The result is a healthy and delicious meal that’s equally at home at a fancy dinner party as it at a weeknight dinner for one.
The potatoes are my “go-to” roasted potatoes–the healthiest way I know to make potatoes: with the skins left on and cooked with some salt and pepper with a very high-quality olive oil:
And finally, this super photogenic melon salad that practically screams summer:
The best part? The salad is so delicious that you don’t even need dessert!
I hope you enjoy this lovely combination of flavors, textures and temperatures for this healthy and tasty edition of What’s Cooking in Keri’s California Kitchen Tonight.
Until next time–
Peace, love and good food,
Keri
