Parchment-Baked Halibut With Sautéed Spinach

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Photo by Christopher Baker
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 350 calories
    • Calories 111 calories from fat
    • Fat 12 g
    • Sat Fat 2 g
    • Cholesterol 70 mg
    • Sodium 548 mg
    • Protein 50 g
    • Carbohydrate 10 g
    • Sugar 3 g
    • Fiber 5 g
    • Iron 5 mg
    • Calcium 286 mg
  • August 2010

Ingredients

  1. Check 4 6-ounce pieces skinless halibut fillet
  2. Check kosher salt and black pepper
  3. Check 12 sprigs fresh thyme
  4. Check 1 small orange, thinly sliced
  5. Check 2tablespoons olive oil
  6. Check 1 10-ounce package spinach, thick stems removed (about 16 cups)
  7. Check 2cups fresh basil leaves

Directions

  1. Heat oven to 400° F. Place the fish on one side of four 12- to 15-inch lengths of parchment.
  2. Season the fish with ½ teaspoon salt and ¼ teaspoon pepper. Top with thyme and orange slices.
  3. Fold the parchment over the fish; make small overlapping folds along the edges to seal. Transfer to 2 baking sheets and bake for 12 minutes.
  4. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the spinach, basil, and ¼ teaspoon each salt and pepper. Cook, tossing, until just wilted, 2 to 3 minutes.
  5. Carefully cut the packets open and serve with the spinach.