Parchment-baked fish with asparagus and artichokes

Name: Parchment-baked fish with asparagus and artichokes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: International
Ingredients: 10.5 lbs halibut fillets; 10 stalks green asparagus; 1 lemon; 5 jarred artichoke hearts; 2 sprigs parsley; 1 clove garlic; 2 tbsp olive oil; 1 tbsp caper; salt; pepper; baguette (for serving)

Based on 14 ratings

In app

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 👌

Preparation

20 min

Baking

20 min

Resting

0 min

Ingredients

2Servings

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)

MetricImperial

Utensils

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

How-To Videos

See all

How to fillet a fish

How to chop green herbs

How to prepare green asparagus

Nutrition per serving

Cal370

Fat18 g

Protein39 g

Carb12 g

Step 1/ 3
- 10 stalks green asparagus
- 1 lemon
- 5 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
- 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
- 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!
Enjoy your meal!