Halibut Baked In Parchment Recipes

HALIBUT IN PARCHMENT

Steps:

• Preheat oven to 400 degrees. Divide cabbage and carrot among four 16-inch-long pieces of parchment. Top with fish, cilantro, and ginger and season with salt. Drizzle with oil and vinegar.
• Bring long ends of paper together and fold 3 times to make a seam. Tuck short ends under to secure.
• Place packets on a rimmed baking sheet and bake until puffed and fish is opaque, 13 to 15 minutes. Transfer packets to plates, gently pull open, and serve immediately.

HALIBUT IN PARCHMENT

Steps:

• Preheat oven to 400 degrees. Using two 12-by-17-inch sheets parchment paper, fold each sheet in half crosswise.
• Place 1 sheet of parchment flat on a work surface. Place half of the potatoes, garlic, spinach, shallots, and 2 lemon slices on one side of the crease; season with salt and pepper. Place halibut on top of lemon slices, and season with salt and pepper. Fold parchment over ingredients. Make small overlapping folds along the edge to seal.
• Place packets on a baking sheet. Bake until packets have puffed, and fish is cooked through, about 18 minutes. Transfer packets to individual plates. Serve immediately, opening packets at the table. Garnish with any remaining lemon slices.

HALIBUT IN PARCHMENT PAPER

Steps:

• Preheat oven to 375 degrees.
• Toss together the parsley, red onion, zucchini, yellow squash, tomato and salt and pepper.
• Place each halibut filet on a piece of parchment paper and top with vegetable mixture.
• Place 1 tablespoon of butter on top of each.
• Fold halibut in parchment paper and roll edges to seal. Place on a sheet pan and cook for 20 to 25 minutes.

PARCHMENT-WRAPPED PACIFIC HALIBUT WITH ASPARAGUS, TOMATOES, AND MUSTARD-DILL SAUCE

Steps:

• 1. Preheat oven to 450°. Place one halibut fillet in the center of each parchment square. Break off and discard woody ends of asparagus, then cut spears in half crosswise. Arrange asparagus around fillets (two pieces per side). Top asparagus with tomatoes. Season with salt and pepper to taste. 2. In a small bowl, whisk together dill, mustard, broth, and olive oil. Pour sauce over fillets. 3. Bring two ends of parchment together over top of each fillet. Fold down 1 inch to seal, then fold over again, flat against fish. Fold up sides and secure each end to middle seam with a paper clip. Arrange parcels on a baking sheet. Bake on middle oven rack for 13 minutes. Open parcels with gloved hands. Test fish by inserting a sharp knife into thickest part; it should enter without resistance, and centers should be opaque. If not fully cooked, rewrap and cook 2-3 minutes more. Place parcels on serving plates, slit paper, and serve. PER SERVING: 226 cal, 23% fat cal, 6g fat, 1g sat fat, 45mg chol, 33g protein, 11g carb, 3g fiber, 234mg sodium