Monday, September 13, 2010

Halibut in Parchment

Halibut & veggies Headed for the Oven

Feel like your indulging while eating perfectly healthy with this recipe for naturally buttery and delicious fish!  

  • Parchment paper
  • ¼ pound thin asparagus, cut into 2 inch pieces (if your asparagus is more on the thick side, you will need to par cook it until about halfway cooked in boiling water)
  • 1 clove garlic, minced ***
  • ¼ a roasted red pepper, chopped***
  • 4 ounce halibut filet
  • ¼ teaspoon salt
  • ½ teaspoon lemon zest, plus 1 tablespoon lemon juice***
  • 1 scallion, chopped ***
  • 1 tablespoon flat leaf parsley, chopped
  • 10 grape tomatoes***
  • 1 tablespoons extra virgin olive oil

Preheat oven to 400 degrees. 

Tear off a piece of parchment at least 12 inches long. Place the asparagus in the middle of the parchment, lined up in a straight row roughly the size of your fish, this will be the bed for the fish to cook on top of. Place the garlic on the asparagus, follow with the peppers. Place fish on top. Top with the salt, lemon zest, juice, scallions & parsley. Scatter grape tomatoes on & around fish. Drizzle fish with olive oil. 

Now you need to seal the parchment: pull up the ends & begin folding securely from one side to the other, secure tightly so that the steam will stay in the packet. Place packet on a baking sheet & place in oven for 20-25 minutes.

To serve: cut open packet & empty onto a plate. Enjoy!

***It is recommended to exclude this ingredient if it is a food intolerance for you or you haven't yet tested.

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