35 minutes
A delicate parchment-wrapped meal with a savory blend of halibut, sweet corn, mushrooms, and aromatic herbs.
Ears Of Corn, kernels cut off
each
0 lb
Spring Onions, sliced
each
Lemon, sliced
each
to taste
to taste
Halibut Fillets, skinless
0 oz
tablespoons
tablespoons
Unsalted Butter, cut into small cubes
tablespoons
Fresh Basil, torn
cups
Jalapeño, sliced
each
1. Prepare Corn and Mushroom Mixture
Preheat your oven to 425°F. Cut the kernels off the ears of corn and collect them in a large bowl. Toss with sliced mixed mushrooms, spring onions, and lemon slices. Season the mixture with kosher salt and freshly ground black pepper.
2. Prepare Halibut Fillets
Season each halibut fillet with salt and pepper. Place a piece of parchment paper on a baking sheet for each serving. Mound the corn-and-mushroom mixture in the center of each parchment piece and place a seasoned halibut fillet on top.
3. Add Seasonings and Seal Parchment
Drizzle extra-virgin olive oil and champagne vinegar over the halibut and vegetables. Scatter cubes of unsalted butter on top. Fold the parchment paper over the mixture, crimping the edges to create an airtight packet.
4. Bake and Serve
Bake in the preheated oven for 20 minutes. Carefully snip open each packet to release the steam. Transfer the fish and vegetables to serving platters or bowls, and garnish with torn fresh basil and sliced jalapeño.
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