Parchment Baked Halibut Recipes

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HALIBUT IN PARCHMENT



Halibut in Parchment image

Cooking the halibut in parchment paper creates in a deeply flavorful dish, since the steam created stays within the parchment packet.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 7

1 large russet potato, scrubbed and sliced 1/8-inch thick
1 clove garlic, finely chopped
2 ounces baby spinach, well washed
2 medium shallots, thinly sliced
1 lemon, thinly sliced
2 6-ounce halibut fillets, about 1 1/2 inches thick
Coarse salt and freshly ground pepper

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 BAKED IN PARCHMENT



Halibut Baked in Parchment image

This is more of a technique for using parchment cooking bags such as those made by PaperChef to cook fish than a recipe.

Provided by Lille

Categories     Halibut

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

24 -32 ounces halibut
1 tablespoon extra virgin olive oil (use a flavourful one)
2 green onions, thinly sliced
1 tablespoon capers
salt and pepper

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 WITH LEMON AND WHITE WINE



Halibut en Papillote with Lemon and White Wine image

This has to be the easiest way to cook fish - it's wrapped up in a package, making its own sauce and doesn't smell up your kitchen. You can cook it your oven or air fryer. Easy AND tidy - you have to love that!

Provided by The Blue Jean Chef, Meredith Laurence

Categories     Entrées

Time 22m

Number Of Ingredients 8

2 fillets halibut (about 6 ounces each)
salt
freshly ground black pepper
½ lemon (sliced)
4 fresh thyme sprigs
1 egg white (lightly beaten)
2 tablespoons butter
¼ cup white wine

Steps:

  • Pre-heat the oven to 400˚ F.
  • Cut out 2 large squares of parchment paper - about 13-inches by 15-inches each. Place a fillet of halibut on one half of each piece of paper. Season the fish very well with salt and pepper. Top each fillet with lemon slices and thyme sprigs. Brush the outer rim of the parchment squares with the beaten egg white. Dot each fillet with 1 tablespoon of butter and sprinkle 2 tablespoons of white wine on each piece of fish.
  • Fold up each parchment square by folding one half of the paper over onto the other half and press together. Make a series of straight folds on the outer rim of the squares to seal the edge together.
  • Place the two packages onto a baking sheet and bake in the oven for 10 to 12 minutes or, cook in the air fryer for 10 minutes each. Depending on the size of your air fryer, you may have to cook them one package at a time. The package should be puffed up and slightly browned when fully cooked. The fish should feel firm to the touch (you can often, carefully, press on the fish through the paper).
  • You can serve these simply with the parchment paper already cut open to reveal the insides, have your guests cut open the packages at the table, or remove the parchment completely, transferring the tasty insides to a plate.

Nutrition Facts : Calories 297 kcal, Carbohydrate 3 g, Protein 33 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 113 mg, Sodium 242 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BAKED HALIBUT AND ASPARAGUS



Baked Halibut and Asparagus image

Garlic Parmesan Crusted Halibut and Asparagus baked on a sheet pan in the oven. This easy recipe is high in protein, fiber, and packed with omega 3 fatty acids. Healthy, gluten free, low-carb, KETO friendly main course!

Provided by Julia

Categories     Main Course

Time 30m

Number Of Ingredients 8

1.5 lb halibut fillets
1 lb asparagus
4 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper (, cracked)
6 cloves garlic (, minced)
1/2 cup Parmesan cheese (, freshly shredded)
2 tablespoons fresh parsley (, chopped)

Steps:

  • Preheat oven to 400 F. Line half sheet with parchment paper.
  • Place halibut fillets in the middle of the baking sheet, and asparagus around it.
  • Brush halibut and asparagus with olive oil. Generously sprinkle with salt and cracked black pepper.
  • Spread minced garlic on top.
  • Top with freshly shredded parmesan cheese.
  • Bake for about 15 minutes until halibut is cooked through and flaky.
  • Sprinkle with freshly chopped parsley.

Nutrition Facts : Calories 477 kcal, Carbohydrate 8 g, Protein 51 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 122 mg, Sodium 620 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

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