About a year ago I learned the value of parchment paper premade envelopes.
Here's the promo....go get them at Safeway in the foil aisle! There are 10 bags to a box. Or, make your own pockets from parchment paper.
Parchment paper cooking forces the fish to "steam" rather than cook...there is a difference! Fish that is steamed has a lighter and more delicate texture (which I prefer).
This recipe is just right for two people (1/2 lb of halibut each).
prep time10 Min
cook time15 Min
red onion, sliced thin
red and green bell pepper, 1/4" slices
zuchinni, cut into 1/4" slices
grape tomatoes, cut in 1/2
collard greens, steamed or canned and drained
halibut, skinned (or any white fish of your choice)
seasoning (i use pikes place fish seasoning, or even a cajun seasoning)
How To Make
Put parchment paper envelopes on a baking sheet. Inside, layer the first five ingredients. (oops...I didn't put on the collards before I took the picture....the collards need to be on top.)
Sprinkle both sides of the halibut with the your choice of rub. I like Pikes Landing Fish Seasoning, any kind of dill seasoning, and I am very fond of Cajun seasoning. Top with lemon juice and dot with butter. Place on top of the veggies.
Wrap up parchment paper tight and bake in a 350 oven for 15 minutes. Allow to sit 5 minutes before opening.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!