Halibut Baked In Parchment Food

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.

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.

HALIBUT IN PARCHMENT WITH BASIL OIL

Steps:

• Preheat an oven to 375°F.
• To make the basil oil, bring a pot of water to a boil over high heat. Add the basil to the boiling water and blanch for 30 seconds. Immediately empty the basil and water into a colander or sieve and run cold water over the basil to stop the cooking. In small handfuls, squeeze as much water from the basil as possible. In a blender, combine the basil, olive oil, lemon juice and garlic and puree until smooth. Season with salt and white pepper. Set aside at room temperature.
• Cut 4 pieces of parchment paper, each as long as the paper is wide. Fold each piece in half and use a pencil to draw a half heart, with the center at the fold, taking up the full width and length of the paper. Cut out the hearts with scissors. Place 1 paper heart, opened flat, on a work surface, with the point of the heart facing you.
• Coat the halibut fillets with olive oil and season both sides with salt and white pepper. Place a fillet in the center of one half of the parchment heart. Spoon one-fourth of the basil oil over each fillet. Fold the paper over so the edges match. Beginning at the top of the heart, at the end of the curve, fold the edges together, making small overlapping folds all the way to the bottom point of the heart. Fold the point under to prevent leakage. Repeat with the remaining fillets and parchment hearts.
• Place the packets on a baking sheet and bake for 10 minutes. Transfer each packet to a warmed dinner plate and cut an X in the top with scissors (be careful of the escaping hot steam). Sprinkle each fillet with 1 Tbs. of the pine nuts and serve immediately.