Fresh Halibut, herbs, garlic, and lemon.
Stack Halibut on herbs and lemons and add butter and pepper.
Wrapped and ready to bake!
Prep time: 10 minutes
Cook time: 12 minutes, rest 5 minutes
Serves 2
Recipe by Gracie Schatz
This is a quick, simple way to cook halibut. It is so easy and cooks the fish perfectly by steaming it in its own juices, leading to a delicate, flaky, flavorful dinner! This French technique of cooking the fish in parchment paper with aromatic herbs, lemon and butter is classic for a reason.
2 – 8 oz fillets of skin off, fresh, wild Halibut
2 t. kosher sea salt
½ t. freshly cracked pepper
3 large sprigs of fresh rosemary
6 sprigs fresh thyme
4 cloves garlic, crushed and skins removed
1 small lemon cut into 6 round slices
2 T. unsalted butter, cut into six pieces
Preheat oven to 450F
Cut two large squares of parchment paper, about 12”x12” each. Place half of the rosemary, thyme and garlic in the center of each piece of parchment. Salt the halibut fillets liberally on all sides and lay one on top of the fresh herbs in each piece of parchment. Crack fresh pepper on top of each fillet. Top each fillet with three pieces of butter and three slices of lemon. Seal the parchment by twisting the ends together and tying with twine or a long piece of leek or scallion.
Make sure it is fully sealed or the steam and flavor will escape.
Bake the parchment parcels for 12 minutes on a lightly oiled baking sheet and then allow them to cool for 5 minutes. Open the parchment right before you eat, discard the lemon slices and enjoy!
Serve with roasted carrots, steamed broccoli, wild rice or whatever sides you love and make sure to pour the flavorful lemony butter that collects in the bottom of the parchment all over your vegetables!