Search

Parchment-baked fish with asparagus and artichokes

Based on 10 ratings

Sandra Schumann

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!