Entrée: United States – Halibut Baked in Parchment with Napa Cabbage and Herbs

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 14 min

Total 24 min

Ingredients

2 halibut fillets, about 1 lb total (454 g total)
2 cups (100 g) Napa cabbage, thinly shredded
1 shallot, thinly sliced
1 tbsp (15 ml) fresh thyme or dill, chopped
2 tbsp (30 ml) olive oil or 1 tbsp (14 g) butter
1 / 4 cup (60 ml) dry white wine or 1 tbsp (15 ml) lemon juice
Salt to taste
Black pepper to taste
Parchment paper

Instructions

1. Heat oven to 400°F/200°C. Cut parchment into large heart-shaped sheets.
2. Mound Napa cabbage and shallot on one side of each parchment; drizzle with olive oil, season with salt and pepper.
3. Place halibut on top; season, add herbs, and a splash of wine or lemon. Add a small drizzle of oil or pat of butter.
4. Fold parchment over and crimp edges tightly to seal.
5. Place packets on a baking sheet; bake 10–14 minutes depending on thickness, until fish flakes easily.
6. Open carefully (steam!) and serve directly in the packet or plate with the juices spooned over.