Parslied HalibutPosted by in Fish | Parchment Paper Packets
I used halibut in this dish, but any firm white fleshed fish will work. The parsley I used came from my bunch of parsley root, which I blogged about on my other food blog.
1 1/2 cups cooked rice
2 6-ounce halibut fillets
1/2 bunch parsley
1/8 small onion
1/4 cup light sour cream
1 tablespoon lemon juice
Salt and pepper to taste
8 baby carrots
2 tablespoons skim milk
1/4 teaspoon dried dill
Preheat oven to 400. Cut a 25 inch piece of parchment and place the rice in the center, roughly the size of the two pieces of fish. Top with fish. Place all the other ingredients in a small food processor and process until pureed (or you can chop the parsley, onion, and carrots and mix other ingredients with them). Pour the sauce over the fish. Fold the parchment (see Technique page of this site) and bake for 20 minutes.
The parsley gives this dish an amazing vibrant and slightly spicy flavor. It’s tastes so fresh and alive that it will wake you up!
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This looks wonderful. I wish I could get my husband to eat more fish!
Halibut fan here, though the season seems like it might be a short one this year. I’m going to go and check out your other food blog now.
I needed a new fish recipe. Will try this. Thanks.