Halibut Baked In Paper Food

BAKED HALIBUT

Steps:

• Cut the fish into 8-ounce pieces or two pieces per pound. Marinate in lemon in glass baking dish for 20-30 minutes. Drizzle olive oil and sprinkle paprika over all. Bake 10-15 minutes at 450 degrees F.

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.

PAPER BAKED HALIBUT

Steps:

• Preheat oven to 400 degrees.
• Julienne garlic, onion, carrot and red pepper. Toss in a bowl with lemon zest, and olive oil
• Salt and pepper to taste.
• Fold a 16" by 16" piece of parchment paper in half and cut out a large heart shape.
• Open the heart and then place some of the veggies along the fold. Place piece of halibut on top of the veggies and sprinkle with a bit of lemon juice.
• Fold the other half of the heart over the fish and begin to fold and roll over the edges to create a package. Twist end to seal.
• Put on a baking sheet and bake for 15 minutes. This can also be steamed in a pot for about 10 to 15 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 EN PAPILLOTE

Steps:

• Preheat the oven to 400 degrees F.
• Add the olives, capers, garlic and anchovy to a food processor. Add 1/2 cup olive oil and black pepper to taste. Process to form a silky paste with small pieces of olive and capers remaining, 15 to 20 seconds. Drizzle in more olive oil as needed. Remove the tapenade from the carafe, then drizzle with olive oil and set aside.
• Drizzle the center of each of 4 large circles of parchment paper with some olive oil, then sprinkle with salt and pepper. Top each piece with a thin layer of fennel and some leeks. Top each with a dollop of the olive tapenade and 2 to 3 lemon slices. Lay the fish on top of the lemon slices and sprinkle with salt and pepper. Fold the parchment in half to cover the fish, then crimp the edges shut, being sure to cover the corner of each previous fold. When you are halfway through folding, add 1 tablespoon of white wine to each packet, then continue to fold until the entire package is formed and closed. Place each packet on a baking sheet.
• Bake the fish for 8 to 10 minutes. Remove from the oven, then place each packet on a plate. Cut open the top of the paper to expose the fish. Garnish each fillet with the Calabrian chiles and basil. Serve immediately.

HALIBUT IN CARTOCCIO

Steps:

• Fold 4 (9 by 13-inch) pieces of parchment paper in half and starting at the top of the fold, cut a large half circle from the paper. When the fold is opened it should be a full circle. It is okay if it is not a perfect circle-a heart shape is even better. Reserve.
• In a bowl combine the zucchini, butternut squash, Brussels sprouts and leeks. Toss generously with olive oil and season with the thyme leaves and salt. Oil and salt the halibut as well.
• Preheat the oven to 500 degrees F.
• Open the parchment paper circles (or hearts) and brush the paper with olive oil leaving a 1-inch border around the edge.
• Divide the seasoned vegetables between the 4 papers, placing them in the center just above the crease. Lay the fish fillets on top of the vegetables and place a lemon slice on top of each fish fillet. Fold the paper over the fish. Working from 1 end of the parchment to the other fold the bottom of the paper over the top to crease and seal the packets. The closure needs to be very secure so the steam will not escape during the cooking process. Before the package is completely sealed, carefully add 1/2 cup wine in each then seal. Bake in the preheated oven for 8 to 9 minutes.
• Remove the fish from the oven, place on serving dishes and serve immediately. Have each diner slice open their own parchment package so they can get the full effect of the burst of aromatic steam that will be released from the package.

BAKED HALIBUT

Steps:

• Place fillets in 11x7 in.
• baking pan.
• Combine all other ingredients and sprinkle over fish.
• Bake at 350* for 25 minutes.

EASY BAKED HALIBUT

Steps:

• Preheat oven to 400 degrees.
• Cut filets into 3 - 4 oz portions. (Fist size).
• Melt Butter.
• Crush Ritz Crackers into crumb size pieces.
• Mix together dry ingredients.
• Dip halibut into melted butter then into cracker mixture.
• Place on baking sheet.
• Pour remaining melted butter over halibut.
• Bake at 400 degrees for 12 - 15 minutes or until flaky when touched with a fork.