The Healthiest Way to Cook Fish!


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!

Serves 4

INGREDIENTS:
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)

DIRECTIONS:

  1. 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.
  2. 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.
  3. 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.
  4. 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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