What's the secret ingredient for cooking perfect fish? A humble piece of parchment paper, actually: Cooking fish inside a parchment pouch makes it super moist and flavorful. Added bonus: Clean-up becomes ridiculously easy.
|This is the finished product!|
|You will use halibut in this recipe.|
- 2½ c water
- ¾ c uncooked brown rice
- 4 snapper or halibut fillets (1½ lbs total)
- 1 Tbsp extra virgin olive oil
- 24 thin asparagus spears, ends trimmed
- 1 lemon, thinly sliced
- 2 Tbsp chopped fresh dill or flat-leaf parsley (or 1½ tsp dried dill)
- Bring water to a boil in a medium saucepan. Stir in rice, reduce the heat, cover, and simmer gently until the kernels puff open, 40 to 45 minutes. Fluff rice with a fork and simmer 5 minutes more. Drain any excess liquid from the pan and set aside.
- Meanwhile, heat oven to 375°F. Cut 4 sheets of parchment paper, each approximately 18"x12". Fold the parchment in half lengthwise. Using scissors, cut a large heart out of each piece of paper, beginning the cut on the fold.
- Season both sides of the fish lightly with salt and pepper. Place 1 fillet on one half of a parchment heart, leaving at least a 1" border. Drizzle with one quarter of the oil and top with 6 asparagus spears and a few lemon slices. Sprinkle with one quarter of the dill or parsley. Fold the other side of the heart over the fish and twist the edges together to make a seal. Fold the bottom edge under the packet to keep it from opening during cooking. Repeat with the remaining fillets, asparagus, and lemon slices.
- Transfer packets to 2 baking sheets and bake 12 to 15 minutes. Using oven mitts or tongs, transfer the packets to 4 plates. Carefully open their packet with scissors (caution: steam will be hot). Serve with rice.
Source: Eat Clean
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