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.

HERB-ROASTED FISH

Steps:

• Preheat the oven to 400 degrees.
• Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
• Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.

BAKED HALIBUT WITH CRISPY PANKO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir panko bread crumbs and melted butter together in a bowl until evenly coated.
• Pour enough chicken stock into an oven-proof skillet to cover bottom; arrange halibut fillets in skillet. Drizzle lemon juice over fillets; season with salt and pepper. Spread a think layer of Dijon mustard over each fillet; press bread crumb mixture over mustard layer.
• Place skillet in the preheated oven and cook until fillets flake easily with a fork and topping is browned, about 20 minutes.

HALIBUT BAKED IN PARCHMENT

Steps:

• Preheat oven to 400°F.
• Divide halibut into 4 pieces. Brush with olive oil and season with salt and pepper to taste.
• On a baking sheet, place fish in parchment cooking bag or on a large sheet of parchment paper. Scatter green onions and capers over fish. Close bag tightly or wrap up parchment.
• Bake for 15-20 minutes. Fish is done when you can see liquid bubbling in the cooking bag and the parchment is very lightly browned.

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.

FILLET OF HALIBUT BAKED IN PARCHMENT WITH STEWED LEEKS, GOLDEN POTATOES AND TRUFFLE BUTTER

Steps:

• Preheat oven to 450 degrees.
• Heat 3 teaspoons butter in medium skillet over low heat, add leeks, orange zest, simmer gently until leeks soften, add mirin or white wine, coriander seed and continue to cook until liquid is evaporated, season with salt and pepper. Set aside to cool. Thinly slice washed, unpeeled potatoes (1/4-inch thick) toss slices with melted butter, roast in a single layer on a baking sheet until just tender, approximately 4 minutes. Remove from oven and cool. Combine all ingredients for truffle butter, stir to incorporate. Cut parchment into an elongated heart shape, lay in one layer of potatoes, then 1 teaspoon cooked leeks, then halibut seasoned with salt and pepper, then 1 teaspoon truffle butter. Start at the middle of the heart and fold while creasing well until package is completely enclosed, bake just before serving for 8 minutes.

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