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    Halibut, Sweet Corn & Mushrooms in Parchment

    clock-icon30 minutes
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    Pixicook editorial team

    A simple yet elegant recipe featuring halibut, sweet corn, and mushrooms baked in parchment for a flavorful and visually appealing dish.

    Ingredients for Halibut, Sweet Corn & Mushrooms in Parchment

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Ear Of Corn, husked, kernels cut off

    each

    Substitute chevron-down

    Mixed Mushrooms, cleaned

    0 lb

    Substitute chevron-down

    Spring Onions, sliced

    each

    Substitute chevron-down

    Lemon, thinly sliced and seeded

    each

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Black Pepper, freshly ground

    to taste

    Substitute chevron-down

    Halibut Fillets, skinless

    0 oz

    Substitute chevron-down

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Champagne Vinegar

    tablespoons

    Substitute chevron-down

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Fresh Basil, torn

    cups

    Substitute chevron-down

    Jalapeño, thinly sliced

    each

    Substitute chevron-down

    How to Make Halibut, Sweet Corn & Mushrooms in Parchment

    1. Preheat Oven and Prepare Vegetables

    Preheat your oven to 425°F. Cut the kernels off the ears of corn and transfer them into a large bowl. Add the cleaned mixed mushrooms, sliced spring onions, and lemon slices. Season with kosher salt and freshly ground black pepper, and toss to combine.

    2. Season Halibut

    Season both sides of the halibut fillets with salt and pepper.

    3. Assemble Parchment Packets

    On a parchment paper-lined rimmed baking sheet, place a portion of the corn-and-mushroom mixture in the center of the parchment. Top with a seasoned halibut fillet. Layer the remaining corn-and-mushroom mixture over the fish. Drizzle with olive oil and champagne vinegar, and add small dabs of unsalted butter around the mixture.

    4. Bake

    Fold the parchment over the ingredients to create a sealed packet. Bake in the preheated oven for about 20 minutes, or until the packet puffs up slightly.

    5. Serve

    Carefully remove the packet from the oven and cut open the parchment to release the steam. Transfer the contents to a platter or individual bowls, and garnish with fresh basil and thinly sliced jalapeño. Serve hot.


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