Best Parchment Baked Halibut Recipes

Halibut Baked in Parchment image

Provided by Lille

Categories Halibut

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

24 -32 ounces halibut
1 tablespoon extra virgin olive oil (use a flavourful one)
2 green onions, thinly sliced
1 tablespoon capers
salt and pepper

Steps:

Preheat oven to 400°F.
Divide halibut into 4 pieces. Brush with olive oil and season with salt and pepper to taste.
On a baking sheet, place fish in parchment cooking bag or on a large sheet of parchment paper. Scatter green onions and capers over fish. Close bag tightly or wrap up parchment.
Bake for 15-20 minutes. Fish is done when you can see liquid bubbling in the cooking bag and the parchment is very lightly browned.

Fillet of Halibut Baked in Parchment with Stewed Leeks, Golden Potatoes and Truffle Butter image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 13

1/2 cup of mirin or white wine
1 teaspoon freshly ground coriander seed
1/4 cup unsalted butter
2 teaspoons white truffle oil
1 small clove garlic, minced
1 teaspoon minced lemon zest
Salt and pepper
3 medium yukon gold potatoes
1 teaspoon melted butter
6 five-ounce fillets of halibut
3 teaspoons unsalted butter
6 medium leeks, white part only, thinly cut
Zest of 1 orange

Steps:

Preheat oven to 450 degrees.
Heat 3 teaspoons butter in medium skillet over low heat, add leeks, orange zest, simmer gently until leeks soften, add mirin or white wine, coriander seed and continue to cook until liquid is evaporated, season with salt and pepper. Set aside to cool. Thinly slice washed, unpeeled potatoes (1/4-inch thick) toss slices with melted butter, roast in a single layer on a baking sheet until just tender, approximately 4 minutes. Remove from oven and cool. Combine all ingredients for truffle butter, stir to incorporate. Cut parchment into an elongated heart shape, lay in one layer of potatoes, then 1 teaspoon cooked leeks, then halibut seasoned with salt and pepper, then 1 teaspoon truffle butter. Start at the middle of the heart and fold while creasing well until package is completely enclosed, bake just before serving for 8 minutes.

PARCHMENT-BAKED HALIBUT image

Yield 4 servings

Number Of Ingredients 10

1 med onion, chopped
½ red bell pepper, chopped
½ yellow bell pepper, chopped
2 tsp olive oil + additional for brushing parchment
6 Tbsp white wine
1 Tbsp dried oregano
2 Tbsp parsley, finely chopped
½ tsp salt
½ tsp black pepper
4 halibut steaks (6 oz each, about 2" thick)

Steps:

. Preheat the oven to 375 degrees F. 2. In a small nonstick skillet, saute the onion and peppers in the oil over medium heat until they begin to soften. Add the wine, oregano, parsley, salt, and pepper, and simmer for 4 minutes, adding a little more wine to moisten (if necessary). Remove the skillet from the stove, and set aside. 3. On a flat surface, measure four pieces of parchment or aluminum foil to wrap the steaks. Cut the paper 3-4" longer than the steak and 2½ times the width. Brush 1 side of each paper with oil. 4. Lay a steak slightly off center on each piece of paper, and spoon one-quarter of the vegetable mixture on top. Fold the paper over the steak. Fold or crimp the ends together to make a sealed packet. Repeat with each of the remaining steaks. 5. Place the packets on a baking sheet, and bake for about 20 minutes. (Thicker steaks will require additional cooking time.) 6. Carefully transfer the packets to serving plates. Cut open just before serving.