Halibut, Sweet Corn & Mushrooms in Parchment

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.