Paper Wrapped Halibut with Fingerling Potatoes and Asparagus
A sheet pan dinner is easy to clean-up when the fish is cooked in paper. The paper wrapped halibut also stays moist and cooks perfectly. Finish the dish with freshly squeezed lemon juice over the fish and vegetables.
- Preheat oven to 425°F.
- Toss the potatoes in a bowl with ½-tablespoon olive oil, ¼-teaspoon salt, ¼-teaspoon pepper, and the thyme. Transfer to baking sheet in single layer. Bake in preheated oven for 10 minutes.
- Cut out 4 large pieces of parchment paper; about 13" x 16". Place a fillet in the middle of each piece of paper. Sprinkle fish with remaining ¼-teaspoon each salt and pepper. Top with some lemon zest, thyme and ½-tablespoon buttery spread. Drizzle 1-teaspoon of the wine over each fillet.
- Bring 2 long ends of paper together above fish and double fold. Double fold each end of paper to make a packet. Make sure all ends are sealed so that paper does not come open during cooking process. Push the potatoes to one end of baking sheet and place fish packets in the middle of pan.
- Toss the asparagus in bowl with ½-tablespoon olive oil, ¼-teaspoon salt, and ¼-teaspoon pepper. Place the asparagus on the other side of the fish packets on the pan. Roast for 15 minutes.
- Divide potatoes, asparagus, and fish packets between 4 plates and serve with lemon wedges.
Food Groups ***Meat = 3 servings, Starch = 1.5 servings, Vegetables = .5 serving, Fat = .5 serving
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