3.) It’s a Wrap
Chef Michel Nischan swears that cooking fish in parchment is the most foolproof way to cook fish, especially for novices. An added benefit is that it’s quick and easy to clean up after, and you can vary it by changing up the seasoning, vegetables, and marinades.
Halibut with Artichokes and Tomatoes
Ingredients:
- 1 (5- to 6-ounce) boneless, skinless halibut fillet
- 1 1/2 teaspoon extra-virgin olive oil
- 3 lemon slices
- 6 cherry or grape tomatoes, halved
- 1/3 cup water-packed artichoke hearts, drained
- 1 tablespoon chopped fresh flat-leaf parsley or basil
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
Method:
- Preheat the oven to 350°F. Arrange halibut in the middle of a 12x12-inch piece of parchment paper. Drizzle both sides with oil. Top with lemon and arrange tomatoes, artichoke hearts and parsley over the top and around the sides. Season all over with salt and pepper.
- Fold up parchment like a package, making sure the seam is at the top, to seal the ingredients inside; tuck under the ends. Transfer to a baking sheet and bake until fish is just cooked through, 15 to 20 minutes. Transfer package to a plate and carefully open the parchment paper to release steam before serving.
