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5.0 from 6 votes

Halibut in Parchment

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Course: Main Course
Cuisine: American

Ingredients

  • 1½ pounds halibut sea bass, cod, scrod or any meaty white fish would work
  • parchment paper
  • Seafood Seasoning we like Fisherman's Wharf by Urban Accents but salt and pepper work just fine too.
  • 1 leek sliced thin and cleaned in cold water
  • ½ pound mushrooms sliced thin - we used cremini but button mushrooms would work fine too.
  • 4 cloves garlic peeled and minced
  • 12 cherry tomatoes sliced thin
  • olive oil Extra virgin - to drizzle over the fish
  • Dill for garnish

Instructions

    Cup of Yum
  1. Start by preheating your oven to 375°F.
  2. Cut or tear off 4 pieces of parchment paper from the roll that are about 12 inches long. Lay them down on the counter so they flatten out a bit.
  3. Prep all your ingredients and have them ready to assemble. The halibut should be cut into 4 equal sized pieces.
  4. Position a piece of parchment paper in a shallow bowl - I used a shallow soup bowl and started adding a quarter of the sliced leeks, mushrooms, garlic and tomatoes to the center of the paper. The bowl is there to keep all the ingredients together in the center.
  5. Next add a piece of fish on top of the vegetables and drizzle some olive oil over the top of the fish
  6. Season with salt and pepper or your favorite fish seasoning and you are ready to start folding the paper. Make a pouch with the parchment paper by folding the paper in half and then fold it over on itself several times to secure it shut.
  7. Then fold up the sides of the paper to make a pouch. You'll repeat this process with the remaining parchment and ingredients and arrange on a baking sheet.
  8. Roast the parchment pouches for about 15 minutes. How long will depend on the size & thickness of the fish and the accuracy of your oven.
  9. If you want, you can pull one out and check it for doneness. The fish should flake when you test the middle with a fork or knife.
  10. Plate and top with dill as a garnish