Halibut Steaks in Parchment with Mushrooms and Tarragon

Yield: 2

Ingredients:

Directions:

Preheat oven to 375°F – (185°C)
Rinse halibut under cold water and pat dry with paper towel. Set aside
Fold a 15- by 13-inch piece of parchment paper in half crosswise to make a rectangle 13 inches by 7 1/2 inches. Draw a half-heart, beginning and ending at the folded edge, and cut along the line. Repeat this so that you have two pieces of parchment ready to go.
Open each paper and brush one half with some of the melted butter, leaving a 1-inch border unbuttered.
Combine chopped mushrooms, chopped tarragon (or half the dried tarragon), the lemon juice, salt & pepper in a bowl. Stir thoroughly to coat the mushrooms
Bring the mushroom blend and spread over the buttered portion of the parchment, then set a halibut on top of each. Season the halibut with salt & pepper and arrange zucchini slices, slightly overlapping, lengthwise along the center of the fish. Top with the reserved tarragon tops, or sprinkle with dried.
Brush the edges of the parchment paper with egg white. Transfer the paper packages to a baking sheet. The packages can be made up to two hours in advance and refrigerated until it is time to cook.
Bring the sheet to the heated oven and bake until puffed and light browned, for about 12-15 min. Relocate to dinner plates and serve. Make sure to pinch the top of the parchment and rip open, realising mouth watering aromatic steam.