Ingredients

• 1.5 pound halibut fillet, skin removed
• 2 fennel bulb, trimmed and thinly sliced
• 2 carrot, cut into thin matchsticks
• 1 cup dry white wine
• 1 cup fish stock
• 0.25 teaspoon saffron threads
• 2 tablespoon unsalted butter
• 1 shallot, minced
• 2 garlic clove, minced
• 2 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 0.5 teaspoon sea salt
• 0.25 teaspoon white pepper
• 4 parchment paper

Steps

1. Preheat your oven to 400°F.
2. Cut 4 sheets of parchment paper, each 12 inches by 15 inches. Fold each sheet in half and crease it gently, then unfold and lay flat on your work surface.
3. In a small saucepan, combine the dry white wine, fish stock, minced shallot, minced garlic, and saffron threads over medium-low heat. Stir to dissolve the saffron and warm the mixture for 3 minutes without boiling.
4. Stir 1 tablespoon of the butter into the warm liquid until melted, then remove from heat and season with salt and white pepper.
5. On the left half of each parchment sheet, arrange one-quarter of the sliced fennel, one-quarter of the carrot matchsticks, and a halibut fillet on top. Season the fish lightly with salt and white pepper.
6. Pour one-quarter of the saffron broth around each fillet, distributing vegetables and liquid evenly.
7. Divide the remaining 1 tablespoon of butter into 4 small pieces and place one piece on top of each halibut fillet.
8. Sprinkle each fillet with fresh dill and a squeeze of lemon juice.
9. Fold the right half of each parchment sheet over the filling and seal the packets by folding and crimping the three open edges tightly, creating a half-moon-shaped sealed parcel.
10. Place the sealed parchment packets on a baking sheet, leaving space between them.
11. Bake in the preheated 400°F oven for 15 to 18 minutes, until the parchment is puffed and lightly golden brown and the fish is cooked through and flakes easily when tested gently inside a packet.
12. Carefully transfer each hot parchment packet to a dinner plate. Using kitchen shears, open each packet by cutting an X in the top, being cautious of the hot steam that will release.
13. Serve immediately, allowing diners to unfold their own packets and enjoy the aromatic steam and broth.