Parchment-Wrapped Pacific Halibut With Asparagus, Tomatoes, And Mustard-Dill Sauce – a delicious recipe with parchment paper, paper, thin, tomatoes, dill weed, mustard. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
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1. Preheat oven to 450u00b0. Place one halibut fillet in the center of each parchment square. Break off and discard woody ends of asparagus, then cut spears in half crosswise. Arrange asparagus around fillets (two pieces per side). Top asparagus with tomatoes. Season with salt and pepper to taste.
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2. In a small bowl, whisk together dill, mustard, broth, and olive oil. Pour sauce over fillets.
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3. Bring two ends of parchment together over top of each fillet. Fold down 1 inch to seal, then fold over again, flat against fish. Fold up sides and secure each end to middle seam with a paper clip. Arrange parcels on a baking sheet. Bake on middle oven rack for 13 minutes. Open parcels with gloved hands. Test fish by inserting a sharp knife into thickest part; it should enter without resistance, and centers should be opaque. If not fully cooked, rewrap and cook 2-3 minutes more. Place parcels on serving plates, slit paper, and serve.
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 9 ingredients. The key ingredients include: 4 13x13-inch pieces parchment paper, 8 paper clips, 4 5-ounce halibut filets, each 1-inch thick, 16 plump asparagus spears (not too thin, or they'll overcook), and more.
Yes, Parchment-Wrapped Pacific Halibut With Asparagus, Tomatoes, And Mustard-Dill Sauce 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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