Halibut, Sweet Corn & Mushrooms in Parchment

1. Preheat Oven and Prepare Corn

Start by preheating your oven to a toasty 425°F. While the oven warms up, get your corn ready. Carefully slice off the kernels into a bowl using a sharp knife. It’s all about those fresh, juicy pops of sweetness.

2. Toss Vegetables and Lemon

In a large bowl, toss together the corn kernels, mushrooms, spring onions, and lemon slices. Season this colorful mix generously with kosher salt and freshly ground black pepper. Make sure everything is well-coated and evenly distributed.

3. Prepare Parchment and Halibut

Now, give each halibut fillet a good sprinkle of salt and pepper. Take a sheet of parchment paper and lay it out flat on a baking sheet. Place half of your corn-mushroom mixture onto the parchment, lay a halibut fillet on top, and spoon the remaining vegetable mix over the fish. This layering ensures the fish stays moist and absorbs all those delicious flavors.

4. Drizzle and Dot with Butter

Drizzle olive oil and champagne vinegar over the top, then dot the mixture with bits of unsalted butter. This will create a luscious, aromatic sauce as it bakes.

5. Bake in Parchment

Fold the parchment over the fish and vegetables, crimping the edges tightly to form an airtight seal. This step is crucial; it locks in flavor and moisture, ensuring your fish cooks perfectly. You’ll know it’s working if the packet puffs up slightly in the oven. Bake the parchment packet in your preheated oven for about 20 minutes.

6. Finish and Serve

Once done, use scissors to carefully open the packet, releasing a waft of fragrant steam. To serve, transfer the halibut and its vegetable companions onto a platter or shallow bowls. Sprinkle the dish with fresh basil and jalapeño slices for a burst of color and heat. Enjoy the delightful blend of flavors and textures, knowing you’ve crafted a meal that’s both simple and special.