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Halibut Baked in Parchment with Tomatoes, Lime and Cilantro September 16, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

This is a super simple way to cook any white fish you happen to have around. I found it in Matthew Kenney’s Big City Cooking. I happen to always have these ingredients in my pantry so it took little to no effort and the results were tasty.


  • Olive oil
  • 3 limes
  • 4 halibut filets
  • salt
  • pepper
  • 2 medium vine ripened tomatoes, chopped
  • 1/4 cup white wine
  • 1/2 cup cilantro

photo 3


Preheat oven to 400.

Lightly brush two baking sheets with olive oil. Cut 4 circles of parchment paper about 14 inches in diameter.

Segment two of the limes. But each segment into two or three pieces. Juice the third lime and set the juice aside.

Season the fish with salt and pepper. Lightly brush one half of each parchment circle with olive oil. Place the filet on the oiled side of the papers. Divide the tomatoes and lime segments over the top of the fillets and pour a splash of wine over each.

Fold the parchment over the fish and seal by making a series of 1 or 2 inch folds until the package is tightly sealed yet there is plenty of room around the fish.

Place 2 packaged on each baking sheet and bake in the over for 15 minutes. The packages should lightly puff and brown slightly.

To serve, carefully cut open the packages and transfer all the contents to a plate. Top with cilantro.

photo 4


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