Parchment Baked Halibut
Parchment Baked Halibut
If you’re looking for an easy delicious meal, this Parchment Baked Halibut Recipe is perfect for you!
Here at Sizzlefish, our Halibut is wild-caught in the pristine waters of Southeast Alaska, off Baranof Island, and size-selected to yield perfectly tender, flaky fillet servings for you to prepare at home. This light eating fish is an elegant treat and one of the highest-value seafood items. Alaska Halibut is also a naturally lean fish that cooks up white, flaky and loaded with protein. Halibut is also packed with vitamins and minerals such as phosphorus, vitamins B6 & B12, magnesium, Niacin, iron, zinc, vitamin A and Omega-3 fatty acids. Omega-3 fatty acids are known to help to reduce the risk of irregular heartbeat, lower triglyceride levels and slow plaque growth in arteries.
Now let’s talk about this recipe. Seriously, have you tried baking fish in parchment paper yet? It’s so easy and the best part is that you can prepare it beforehand, place it in the refrigerator and bake it off when you’re ready. We made a very simple butter sauce to put on the halibut fillets when they are done baking. The silky butter mixed with the fresh tarragon and lemon perfectly complimented the light flaky halibut fillets. We oven roasted fresh asparagus to go along with this meal, but you could easily put the asparagus in the parchment packets if you want to make things even easier. Grab a glass of wine and enjoy this special delicacy!
2 4oz Sizzlefish Halibut Fillets
1 Shallot or Small Onion, thinly sliced
6 Slices of Lemon
1 Lemon, zested
2 Garlic Cloves, minced
2 TBSP Fresh Tarragon, chopped and divided
½ tsp Smoked Paprika
Salt, to taste
Pepper, to taste
2 large pieces Parchment Paper
2 TBSP Butter
Preheat the oven to 425.
Place the parchment paper on your work surface. Fold the paper in half. Cut the paper in a half heart shape.
Place in order the shallots, lemon slices, halibut fillet, smoked paprika, salt, pepper, 1 ½ tsp chopped tarragon, and then garlic on one half of the paper.
Fold the other half over the fillet. To seal the packet, start at the smaller end of the paper and make a fold. Continue folding around the paper making small folds. The smaller the fold, the tighter the seal will be. Follow all along until you reach the top and fold the last part under the packet.
Do the same with the second fillet.
Place both packets on a sheet pan and bake for 20 minutes.
In a small saucepan, heat the butter and remaining 1 ½ tsp chopped tarragon on medium. Cook until the butter is melted.
When the fish is cooked, remove the fillets for the pan and carefully, with a pair of kitchen shears, cut a line on top of the packet. Pull the packet open to reveal your fish. Pour half of the tarragon butter on top of each fillet.
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