I have another halibut in parchment paper on my blog from a long time ago. This is not that dissimilar, except that it is easier and SO LIGHT for a summer evening, so I decided to share again. I have parchment bags that I used for this recipe, but you could easily use parchment paper and just wrap it up tightly and it would work equally well. You could add some grape or sliced tomatoes or some olives to this recipe too, but I liked how simple the flavors were, especially on a hot evening.
Halibut in Parchment Paper v2
Prep Time: 10 minutes
Cook Time: 15 minutes
- 2 small zucchinis
- 1 handful pre-shredded carrots
- 1/2 – 3/4 cup pre-sliced mushrooms, any variety
- 3 springs fresh rosemary
- 3/4 – 1 pound firm white fish (like halibut or cod)
- 1 lemon, sliced
- 1 tbsp. ghee
- Salt and pepper
- Parchment paper or parchment bags
- Preheat the oven to 400 degrees.
- Thinly slice zucchini into slightly larger than bite sized pieces.
- Remove skin off fish if needed.
- Rinse fish and lightly salt and pepper it.
- Cover a baking sheet with aluminum foil or parchment paper. (This is just to keep it clean, it is not touching the food!)
- On a large piece of parchment paper or parchment bag, place the zucchini first, then the mushrooms and carrots. Mix around with your hands a little so the veggies are combined.
- Place fish on top of veggies.
- Place 1 tbsp. ghee on top of fish.
- Place lemon slices on top of fish and then layer on rosemary sprigs.
- Fold parchment bag or paper tightly over the fish and veggies. I actually used tape to keep it closed but that is not necessary.
- Bake in the oven for about 12 – 15 minutes.
- Remove from oven, cut paper open with scissors to let the steam escape.
- Place veggies and fish onto plate with spatula and dig in!