Halibut en Papillote with Cherry Tomatoes and Herbs

Preparation

1. Preheat your oven to 200°C (180°C fan).
2. Cut two large heart-shaped or oval pieces of parchment paper (about 35x40 cm each) and fold them in half along the center crease to make a guide, then open them flat on your work surface.
3. Pat the halibut fillets dry with paper towels and season both sides evenly with salt and freshly cracked black pepper.

Assemble the Parcels

1. Lay a few thin lemon rounds in the center of one half of each parchment sheet.
2. Place a seasoned halibut fillet directly on top of the lemon slices.
3. Scatter the halved cherry tomatoes and most of the chopped fresh herbs evenly around and on top of each fillet.
4. Top each piece of fish with a squeeze of fresh lemon juice and half the cubed butter.

Fold and Bake

1. Fold the empty half of the parchment paper over the fish to meet the edges. Starting at one corner, make small, tight, overlapping pleats all the way along the curved edge to seal the packet completely, tucking the final corner under to keep the steam trapped inside.
2. Transfer the sealed packets onto a baking tray.
3. Bake in the oven for 12 to 14 minutes, until the parchment parcels puff up and turn lightly golden.

Serve

1. Transfer the puffed packets directly onto dinner plates.
2. Carefully snip or tear open the top of each parcel at the table to release the aromatic steam, scatter with the remaining fresh herbs, and serve immediately in the paper with its rich cooking juices.