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.
Equipment
Ingredients
- 1 (1.5-pound) bag Fingerling Potatoes cut in half lengthwise
- 1 tablespoon Olive Oil
- ½ teaspoon Kosher Salt divided
- ½ teaspoon Black Pepper divided
- ½ teaspoon Dried Thyme
- 4 (4-ounce) Halibut Fillets
- 2 tablespoons Buttery Spread
- 4 teaspoons Dry White Wine
- 8 ounces Asparagus trimmed
Instructions
- 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.
Nutrition Facts
Paper Wrapped Halibut with Fingerling Potatoes and Asparagus
Amount per Serving
Calories
307
% Daily Value*
Fat
11
g
17
%
Saturated Fat
3
g
19
%
Cholesterol
38
mg
13
%
Sodium
162
mg
7
%
Carbohydrates
23
g
9
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
25
g
50
%
Carb Count
1.5
9
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Meat = 3 servings, Starch = 1.5 servings, Vegetables = .5 serving, Fat = .5 serving
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