Fresh Halibut with Shallots, Garlic, Lemon and Cherry Tomatoes Baked in Parchment Paper

Shallots, garlic, lemon

Sautéing....

Wrapped in parchment paper and in the oven!

Smells so good and full of flavor.....

This entry  is more about the method rather than the actual recipe! A while back, I went to a restaurant in Carmel called The Flying Fish (highly recommended!). I ordered the 'Baked Halibut with Black Bean Sauce'. When they brought it to me, it was still all wrapped up in a perfect little bag, totally sealed up, hot out of the oven. I got to open it and the flavors filled the air! The fish, veggies and beans were all baked in the parchment paper together which blended the flavors beautifully. The fish was moist, flakey and perfect! It was like nothing I'd ever seen before and I was intrigued. I thought- ooooh, I can do this!! 

So, I did! Cooking fish is totally intimidating to me and this method solves all my problems. No flipping involved and no more overcooked fish. All you have to do is throw the ingredients you want to work with on the paper, wrap it up and bake it. Easy. You can get creative and use the healthy ingredients you love! When I cook for the two of us, I use the same fish in each dish, but I mix up the ingredients and make two different dishes so we can try both them. Halibut with onions and marsala wine is another good one when using this method.

Here is one recipe I love to use when baking in parchment:

Serves: 2

Ready In: About 40 Min.

Wine Pairing: Chardonnay

What You Will Need:

• 2 T EVOO
• 1/2 lb. fresh halibut (cut into two pieces)
• shallot, chopped
• 1 clove garlic, minced
• handful cherry tomatoes, cut in half
• half of a lemon, sliced
• kosher salt and pepper to taste
• drizzle and a half of white wine (I use whatever I am drinking at the time!) 
• 2 pieces of parchment paper, each about 15 in. long

Method:

1. Preheat oven to 400 F.
2. In a skillet, heat (medium-low) EVOO. Saute shallot until translucent. Add garlic, cook for 30 sec. Add tomatoes and cook until soft, a few minutes. Remove from heat. 
3. Rub EVOO on both sides of halibut.
4. Flatten out the pieces of parchment paper. In the center of each, place a piece of fish. Sprinkle with salt and pepper. Add shallot, garlic, tomato mix. Top with lemon slices and drizzle with white wine. 
5. Time to make the bag (It's kinda like wrapping a present; see picture above). Take opposite sides of paper and bring together, and roll all the way down and secure. Take the other two open sides and roll all the way up. Make sure the bag is sealed, but there is still a little room inside. 
6. Place wrapped bags on a baking sheet or dish and bake for about 15 min. Check and make sure fish is flaky and cooked all the way through.

Taste it and love it.......