An easy way to dress up halibut, with 3 wines to match

Fish again? Overcome fatigue with a fun recipe each diner gets to unwrap like a present. And, of course, a glass of wine for all. With halibut, look for white wines with acidity and salinity, like the three below.

Make this: Halibut with Capers and Dill

Fold 4 large sheets of parchment in half; cut out a big half-heart-shaped piece from each. Open the pieces; spray with cooking oil. Combine 1 carrot, cut into matchsticks; 1 onion, sliced; 1 small zucchini, cut into matchsticks; 4 teaspoons each capers and minced dill; and 1/2 teaspoon lemon zest. Divide among parchment, placing a mound just off the fold on one side of the heart. Season 4 halibut fillets (6 ounces each) with salt and pepper; place fillets on vegetables. Sprinkle each fillet with 1 teaspoon vermouth. Close the parchment: Starting at the top of the heart, crimp the edges, overlapping the folds, until you reach the point. Twist the point tightly; tuck it under the parcel. Bake on a baking sheet at 400 degrees, about 18 minutes. Serve packets on plates; open each packet slightly to release any steam, then let diners open the rest of the way. Makes: 4 servings

Recipe by Robin Mather

Drink this:

Pairings by sommelier Michael Taylor of Del Frisco’s Double Eagle Steak House, as told to Michael Austin:

2013 Chimney Rock Elevage Blanc, Stags Leap District, Napa Valley, Calif.: A blend of sauvignon blanc and sauvignon gris, this delightful and impressive white wine is bursting with tropical fruit and mineral aromas, along with a vast array of citrus flavors that are ever-growing and changing on the palate. The wine's crisp pop of acidity, combined with a lingering mid-palate, is just what this dish needs to bring out the lemon zest and aromatic vegetables. $48

2014 Antinori Tenuta Guado al Tasso Vermentino, Bolgheri, Tuscany, Italy: A coastal grape variety by nature, vermentino never fails to enhance the flavors of a beautiful seafood dish. With a deep mineral core and fresh, zesty citrus aromas, this wine has a slight salinity built into its rich but vibrant frame. That salinity will help tie the flavors of the fish together with the salty and slightly bitter components of the capers and dill.

2013 Domaine Robert-Denogent La Croix Pouilly-Fuisse, Maconnais, France: If you've had watered-down Pouilly-Fuisse wines in the past, this pure version of chardonnay will make you forget about them. The property's old vines produce wines of elegance and balance, and this one has layers of mandarin orange and lemon peel, with subtle hints of smoke and flint. Those qualities are sure to take the delicate flavors of the baked halibut to the next level.