Halibut with Tapenade in ParchmentRecipe posted in: Lunch/Dinner
Halibut is delicious any way you spin it. But prepared like this, with a delicious tapenade topping and served right in parchment packets, the seafood favorite gets a flavor boost.
Delight your dinner guests by opening the halibut packets right at the table. They’ll love watching the hot steam rise to reveal the tender, olive-cloaked fish.
If halibut is unavailable, try salmon, flounder or even range roughy. You can also try different vegetables, like roasted red pepper, zucchini or shaved fennel. Added bonus: Cleanup is a breeze.
Phase: Phase 1, Phase 2, Phase 3
- 0.5 Healthy Fat
- 1.5 Lean Protein
- 0.5 Vegetables
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 medium tomatoes, diced
- 4 (6-ounce) halibut fillets, about 1 inch thick
- 4 teaspoons olive tapenade (from a jar)
- Salt and freshly ground black pepper
- Special equipment:
- 4 (15-inch-square) pieces parchment paper
- 4 (8-inch) pieces kitchen string
- Arrange rack in lower third of oven and heat to 425°F.
- Place oil, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper in a jar with a lid. Close tightly and shake vigorously to combine. Divide tomato equally onto the center of each piece of parchment paper; season with salt and pepper. Season halibut lightly on both sides with salt and pepper; place 1 piece on top of each mound of tomatoes. Spread 1 teaspoon of tapenade on top of each piece of fish, then drizzle each with 1 tablespoon of the lemon juice mixture. Gather up sides of parchment over fish (one at a time) and tie each piece closed with kitchen string, leaving as much air inside the packets and around the fish as possible.
- Place packets on a baking sheet and bake until fish is cooked through, 13 to 15 minutes (you can open one of the packets to check for doneness). Transfer packets to plates and serve, snipping string and opening at the table.