Parchment-baked fish with asparagus and artichokes
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 👌Ingredients
Utensils
oven, knife, cutting board, mortar and pestle, parchment paper, baking sheet
How-To Videos
How to chop green herbs
How to fillet a fish
How to prepare green asparagus
Nutrition per serving
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!
