Parchment-baked fish with asparagus and artichokes

Based on 6 ratings

Sandra

Contributor

“Baking fish—or any seafood, really—in parchment paper is an easy trick to bring something super flavorful together very quickly. Stuffing the ingredients inside a parchment parcel keeps all the flavor in and allows them to really meld, resulting in a dish that’s both fragrant and tender. Plus, it doesn’t require any dishware, save for a baking sheet—has clean-up ever been so easy?”

Difficulty

Easy 👌
20
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
300 g halibut fillets
10 stalks green asparagus
lemon
jarred artichoke hearts
2 sprigs parsley
1 clove garlic
2 tbsp olive oil
1 tbsp caper
salt
pepper
baguette (for serving)
Metric
Imperial

Utensils

  • oven
  • knife
  • cutting board
  • mortar and pestle
  • parchment paper
  • baking sheet

Nutrition per serving

Cal
370
Protein
39 g
Fat
18 g
Carb
12 g
  • Step 1/3

    Preheat the oven to 200°C/400°F. Trim off the woody ends of asparagus, and halve the spears. Slice lemon. Drain the artichoke hearts. Wash and finely chop parsley.
    • 10 stalks green asparagus
    • lemon
    • jarred artichoke hearts
    • 2 sprigs parsley
    • oven
    • knife
    • cutting board

    Preheat the oven to 200°C/400°F. Trim off the woody ends of asparagus, and halve the spears. Slice lemon. Drain the artichoke hearts. Wash and finely chop parsley.

  • Step 2/3

    Add garlic to a mortar and pestle. Season generously with salt and pepper. Crush until a thick paste forms. Add olive oil and capers. Mix together, crushing lightly.
    • 1 clove garlic
    • 2 tbsp olive oil
    • 1 tbsp caper
    • salt
    • pepper
    • mortar and pestle

    Add garlic to a mortar and pestle. Season generously with salt and pepper. Crush until a thick paste forms. Add olive oil and capers. Mix together, crushing lightly.

  • Step 3/3

    Lay half of the lemon slices on parchment paper with half of the asparagus, halibut fillet, half of the garlic-caper mixture, and half of the artichoke hearts. Fold into a parcel. Repeat with the remaining ingredients on another piece of parchment paper. Carefully transfer parchment parcels to a baking sheet and bake for approx. 15 – 20 min. Delicately open the parchment parcels and top with parsley before serving. Enjoy!
    • 300 g halibut fillets
    • parchment paper
    • baking sheet

    Lay half of the lemon slices on parchment paper with half of the asparagus, halibut fillet, half of the garlic-caper mixture, and half of the artichoke hearts. Fold into a parcel. Repeat with the remaining ingredients on another piece of parchment paper. Carefully transfer parchment parcels to a baking sheet and bake for approx. 15 – 20 min. Delicately open the parchment parcels and top with parsley before serving. Enjoy!