Halibut with Artichokes and Tomatoes en Papillote
The recipe Halibut with Artichokes and Tomatoes en Papillote can be made in about 25 minutes. For $6.94 per serving, you get a main course that serves 1. One serving contains 282 calories, 28g of protein, and 14g of fat. It is brought to you by Kitchen Confidante. Head to the store and pick up halibut fillet, grape tomatoes, ground pepper, and a few other things to make it today. This recipe is liked by 315 foodies and cooks. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Overall, this recipe earns a great spoonacular score of 99%. Halibut en Papillote, Halibut en Papillote, and Halibut And Vegetables En Papillote are very similar to this recipe.
Servings: 1
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
1/3 cup oil- or water-packed artichoke hearts, drained
6 cherry or grape tomatoes, halved
1/8 teaspoon ground black pepper
1 (5- to 6-ounce) boneless halibut fillet
3 lemon slices
1 1/2 teaspoons extra-virgin olive oil (omit if using artichokes packed in oil)
1 tablespoon chopped parsley or basil
1/8 teaspoon fine sea salt
Equipment:
baking paper
aluminum foil
oven
baking sheet
Cooking instruction summary:
Preheat oven to 350°F. Arrange halibut in the middle of a 12- x 12-inch piece of parchment paper or foil. Drizzle both sides with oil (if using). Top with lemon and arrange tomatoes, artichoke hearts and parsley over the top and around the sides. Season all over with salt and pepper. Fold up parchment like a package, making sure the seam is at the top, to seal the ingredients inside; tuck under the ends. Transfer to a baking sheet and bake until fish is just cooked through, 15 to 20 minutes. Transfer package to a plate and carefully open the parchment paper to release steam before serving.
Step by step:
1. Preheat oven to 350°F. Arrange halibut in the middle of a 12- x 12-inch piece of parchment paper or foil.
2. Drizzle both sides with oil (if using). Top with lemon and arrange tomatoes, artichoke hearts and parsley over the top and around the sides. Season all over with salt and pepper. Fold up parchment like a package, making sure the seam is at the top, to seal the ingredients inside; tuck under the ends.
3. Transfer to a baking sheet and bake until fish is just cooked through, 15 to 20 minutes.
4. Transfer package to a plate and carefully open the parchment paper to release steam before serving.
Nutrition Information:
covered percent of daily need
