Halibut en Papillote with Scallion Pistou

Prepare the Scallion Pistou: In a food processor, combine the chopped scallions, parsley, basil, toasted pistachios, and garlic. Pulse until the ingredients are finely chopped.

With the food processor running, slowly pour in the olive oil in a steady stream until the mixture forms a smooth, vibrant green sauce.

Transfer the pistou to a small bowl and stir in the lemon juice, salt, and red pepper flakes (if using). Taste and adjust seasoning as needed. Set aside.

Prepare the Parchment Packets: Preheat the oven to 400°F (200°C). Cut two large heart shapes (about 15 inches wide) from a roll of parchment paper. Fold each heart in half lengthwise to create a crease.

On one side of the crease of a parchment heart, arrange half of the asparagus in a small pile. Repeat with the second parchment heart.

Season the Halibut: Pat the halibut fillets dry with a paper towel and season both sides with salt and pepper.

Place one halibut fillet on top of the vegetables in each parchment packet.

Add the Flavor: Spoon a generous amount (about 2-3 tablespoons) of the scallion pistou over each halibut fillet. Top each fillet with a lemon slice. If using, drizzle a little white wine over the vegetables.

Seal the Packets: Fold the empty side of the parchment heart over the filled side. Starting at the top point of the heart, make small, tight, overlapping folds along the curved edge, crimping the edges together to form a tight seal. This creates a dome-like shape that traps the steam.

Bake: Place the two sealed packets on a baking sheet. Bake for 15-20 minutes, or until the packets are puffed and lightly browned. The fish should be opaque and flaky when pierced with a fork.

Serve: Carefully transfer the hot packets to individual serving plates. Guests can cut open the packets at the table to release the aromatic steam. Serve immediately with a side of crusty bread to sop up the delicious juices.