Parchment-Baked Halibut With Sautéed Spinach

Photo: psfreeman

Try this combination of flavors with other seafood, like cod, shrimp, or salmon. Recipe by Kate Merker and Sara Quessenberry, August 2010. From the Real Simple website:

Yield: 4 servings
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  • 4 6-ounce piece(s) skinless halibut fillet
  • Kosher salt and black pepper
  • 12 sprig(s) fresh thyme
  • 1 small orange, thinly sliced
  • 2 tablespoon(s) olive oil
  • 1 10-ounce package(s) spinach, thick stems removed (about 16 cups)
  • 2 cup(s) fresh basil leaves


  1. 1. Heat oven to 400° F. Place the fish on one side of four 12- to 15-inch lengths of parchment.
  2. 2. Season the fish with ½ teaspoon salt and ¼ teaspoon pepper. Top with thyme and orange slices.
  3. 3. Fold the parchment over the fish; make small overlapping folds along the edges to seal. Transfer to 2 baking sheets and bake for 12 minutes.
  4. 4. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the spinach, basil, and ¼ teaspoon each salt and pepper. Cook, tossing, until just wilted, 2 to 3 minutes.
  5. 5. Carefully cut the packets open and serve with the spinach.
March 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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