Halibut Baked in Parchment Paper for One
Description
This is a fun recipe that I came up with when Mr. Stone Soup Cook was off for a week at a model train convention.
This dish is quick, easy and very healthy. The first time I made it, I overcooked it, so please judge your cooking time according to how thick your halibut filet is!
Ingredients
Instructions
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**I removed the skin from the halibut, but strictly speaking, this is probably not necessary--I just didn't want to deal with it after it came out of the parchment paper.
Brine the fish for about 45 minutes. I notoriously don't measure for a brine, but it's about 1/3 cup Kosher salt to 2 tablespoons of sugar dissolved in about a pint of water. I use a resealable "Stashers" bag for this, but you could use a ziplock bag, also. Place the fish into the brine and let it sit in the brine for about 45 minutes. I do this at room temperature and have never had a problem, but if you live a warm climate and/or your concerned, by all means, do this step in the fridge.
Preheat the oven to 400*
While the fish is brining, mix the ground up herb de provence into the butter to create a compound butter. Put aside.
Remove the fish from the brine and pat dry with paper towels.
Tear off a length of parchment paper that is about 12" x 14" and place the fish in the middle of the paper. Have kitchen twin at the ready! Spritz the fish with a little lemon juice. Next, spread the compound butter on the fish and sprinkle the onions and garlic over top of the butter and fish. Finish with a little drizzle of olive oil.
Fold the long ends of the paper over the fish and roll to seal. Next fold over the ends of the paper so that the folded pieces are on top. Tie the whole thing up with kitchen twine and place it on a baking sheet lined with aluminum foil for easy clean-up.
Place in oven for about 12-15 minutes, depending on the thickness of your fish and how well-done you like it. The first time I made this, I put my fish in the oven for 15 minutes. While it was still flakey and reasonably moist, I thought it was a little overdone. My filet was about an inch thick.
Enjoy with seasonal vegetables in parchment paper, a side of pesto pasta and a nice sauvignon blanc!
