Parchment Baked Halibut
by FH Member (and Chef) Liz Kenyon
2- 6oz. Halibut Filets
2 Lemons, Sliced
6 Fresh Sage Leaves
6 Fresh Sprigs of Thyme
2 Garlic Cloves, Sliced
2 Large Shallots, Sliced
6 Grape Tomatoes, Sliced in half
Sea Salt and Pepper to Taste
Spinach Salad with beets, oranges with vinegar+ EVOO
✅Preheat oven to 400°
✅Lay down two large squares of parchment paper (about 18″x18″)
✅Lay half of the lemon slices on each piece of paper in a rectangular shape.
✅Lay 3 pieces of sage across each lemon stack
✅Place fish filet on top of the lemons. Grind salt and pepper on top.
✅Add thyme, shallots, onions, and tomato slices on top
✅Fold the parchment paper by taking to opposite sides and meeting in the middle, then fold down and crease. Roll each end up and tuck underneath
Place each parchment parcel on a baking sheet or in a cake tin and place in the oven for 15 minutes. You can serve this wrapped in parchment, or remove from parchment and place on a dish.