Lemon-Artichoke Halibut En Papillote - cooking recipe

Ingredients

4 (6 ounce) halibut fillets, about 1-inch thick
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 shallot, thinly sliced
1/4 cup fresh salsa, divided (I have used store bought)
1 (9 ounce) package frozen artichoke hearts, thawed
1 lemon, thinly sliced

Preparation

Preheat oven to 400 degrees.
Pat fillets dry with a paper towel; sprinkle with salt and pepper.
Cut 4 (15-inch) squares of parchment paper. Fold each square in half; open each. Divide shallot evenly among the squares, placing near fold; top each with 1 fillet and 1 tablespoon salsa (this is where I add the minced garlic on top). Divide artichoke hearts and lemon slices evenly over fillets. Fold paper; seal edges well with narrow folds. Place packets on a baking sheet. Bake at 400 degrees for 15 minutes or until a thermonmeter registers 140-145 degrees when inserted through the paper into the fish. Place one packet on each of four plates; cut open. Serve immediately.