Wednesday, April 28, 2010

Halibut with Artichokes and Tomatoes

I have never cooked in parchment paper before but it is now one of my favorite ways to cook fish! It was so simple and clean up was no pans...perfect for my night on "dish duty"! I served the fish over quinoa.

Halibut with Artichokes and Tomatoes (recipe from Whole Foods)
2 halibut fillets (skin-on)
olive oil
6 lemon slices
12 grape tomatoes, sliced
1 can water-packed artichoke hearts, drained and chopped
1 tbsp chopped basil
salt and pepper

Preheat oven to 350. Arrange 1 fillet of halibut in the middle of a 12-inch x 12-inch piece of parchment paper. Drizzle olive oil over fish. Top with lemon and arrange tomatoes, artichoke hearts, and basil over the top and around the sides. Season with salt and pepper. Fold up parchment, making sure the seam is at the top, to seal the ingredients inside; tuck under the ends. Transfer to a baking sheet and repeat process with second piece of fish. Bake until fish is just cooked through, about 20 minutes. Carefully open parchment paper to release steam before serving.


  1. ohhhh that really looks great and I have parchment paper too so I'm gonna try it.

  2. Did you see the quinoa recipe in the latest issue of Bon Apetit? Looks like a good one and something you would like. A good sister-in-law would make it for you after our new baby arrives! Maybe I wil be that good sister-in-law!?