Halibut en Papillote with Potatoes, Green Beans, and Sweet Onions

8 thin slices lemon
4 fresh bay leaves
4 halibut fillets
3/4 tsp. salt
2 tbsp. olive oil
12oz. small new potatoes, quartered
6oz. green beans, trimmed
2 tbsp. white wine vinegar
1 tbsp. lemon juice
1 tsp. Dijon mustard
1 garlic clove, minced
1 cup thinly sliced Vidalia or other sweet onion

Cut 4 15 x 24” pieces of parchment paper and fold in half, like a book. Draw a
large heart half on each piece with the fold being the center of the
heart. Cut out heart, and lay it open.

Lay 2 slices of lemon in the center of 1 side of each piece of parchment; top
with 1 bay leaf, if desired, and 1 halibut fillet. Sprinkle fillets
evenly with 1/2 tsp. salt. Drizzle each fillet with 3/4 tsp. olive oil.
Fold other side of heart on top. Starting at the top of the heart, fold up
both edges of parchment, overlapping the folds as you move along. Twist the
end tip to secure tightly.

Place parchment packets on an ungreased baking sheet. Bake at 450° for 12 minutes.
Remove from oven; let rest for five minutes.

Cook potatoes in boiling water 8 minutes or until potatoes are almost tender.
Add green beans to pan; cook 4 minutes or until crisp-tender. Drain well;
keep potatoes and green beans warm.

Working with one packet at a time, carefully open fish packets and pour liquid
from packets into a large bowl. Add remaining olive oil, vinegar, juice,
mustard, garlic, and remaining salt; stir well with a whisk. Add potatoes,
beans, and onion to oil mixture; toss well to coat. Divide
vegetable mixture evenly on each of 4 plates. Top each serving with 1 fillet.

4 servings