Monday, October 23, 2017

Halibut with Spinach and Sundried Tomatoes in Parchment

Halibut is a client favorite because of it's mild flavor and perfect flaky texture. Baking it in parchment  paper allows it to stay juicy and allows all the flavors to meld together. This is definitely a meal in itself, but it would also be great served on a bed of quinoa or brown rice for added nutrition.


1. Preheat oven to 400.
2. Place 2 sheets of parchment paper on a work surface and place 1 cup spinach onto the center of each sheet. Place halibut on top and season lightly with salt and pepper.


3. Combine sundried tomatoes, shallot, basil, parmesan and olive oil in a bowl. Spoon over the fish. Fold parchment paper over the fish and fold the paper over several times to tightly seal.


4. Place the parchment packets on a baking sheet and bake for 20 minutes.

5. Place each parchment packet onto serving plates. Carefully open up to release steam and squeeze fresh lemon juice over the top. Garnish with almonds and serve.


Halibut with Spinach and Sundried Tomatoes in Parchment
Serves 2

All you need:
2 (5-6 oz.) halibut filets
2 cups baby spinach
1/4 cup julienned sundried tomatoes
1 shallot, minced
5 basil leaves, chiffonade
1/4 cup grated parmesan cheese
2 tablespoons olive oil
Salt and pepper, to taste
Juice of 1 lemon, for finishing
2 tablespoons toasted sliced almonds, for garnish

All you do:
1. Preheat oven to 400.
2. Place 2 sheets of parchment paper on a work surface and place 1 cup spinach onto the center of each sheet. Place halibut on top and season lightly with salt and pepper.
3. Combine sundried tomatoes, shallot, basil, parmesan and olive oil in a bowl. Spoon over the fish. Fold parchment paper over the fish and fold the paper over several times to tightly seal.
4. Place the parchment packets on a baking sheet and bake for 20 minutes.
5. Place each parchment packet onto serving plates. Carefully open up to release steam and squeeze fresh lemon juice over the top. Garnish with almonds and serve.

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