Halibut, Squash, Tomato, and Olives in Parchment – a delicious recipe with equal, salt, summer, cherry tomatoes, oil cured black olives, thyme. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat oven to 375 degrees F; cut 4 sheets of parchment paper twice the size of the halibut fillets and fold in half lengthwise.
2
Season the halibut on both sides with salt and pepper; set aside.
3
Cut the squash into julienne strips.
4
Open parchment papers and spread out on a clean, dry work surface.
5
Divide the squash between the papers, placing the squash to one side of the center fold.
6
Top with halibut.
7
Divide tomatoes, olives, and fresh thyme.
8
Drizzle with oil.
9
Fold edges of packets to enclose fish and seal.
10
Place packets on a rimmed baking sheet and bake until parchment papers puff, about 12 to 14 minutes.
11
Serve in packets, if desired (recommended for presentation).
214
kcal
Calories
23
g
Fat
3
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 24 ounces halibut, cut into 4 equal pieces (any firm white fish will do such as cod or flounder), salt and freshly ground black pepper, 1 summer squash (yellow), 1 pint cherry tomatoes, cut in half if large, and more.
Yes, Halibut, Squash, Tomato, and Olives in Parchment falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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