30 minutes
A simple yet elegant recipe featuring halibut, sweet corn, and mushrooms baked in parchment for a flavorful and visually appealing dish.
Ear Of Corn, husked, kernels cut off
each
Mixed Mushrooms, cleaned
0 lb
Spring Onions, sliced
each
Lemon, thinly sliced and seeded
each
to taste
Black Pepper, freshly ground
to taste
Halibut Fillets, skinless
0 oz
tablespoons
tablespoons
tablespoons
Fresh Basil, torn
cups
Jalapeño, thinly sliced
each
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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