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Halibut with Tapenade in Parchment


These packets are opened at the table, where hot steam rises to reveal the tender, olive-cloaked fish. This dish seems fancy but is surprisingly easy to prepare. If halibut is unavailable, try salmon or flounder. You can also try different vegetables, like roasted red pepper, zucchini, or even shaved fennel. The added bonus: Cleanup is a breeze
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  • 1 tablespoon oil, olive, extra-virgin
  • 1 tablespoon lemon juice, fresh
  • 1/4 teaspoon salt
  • plus more to taste
  • 1 pinch pepper, black ground
  • plus more to taste
  • 1 medium tomato(es) diced
  • 2 piece(s) paper, parchment 15 inch square pieces
  • 2 fillet(s) fish, halibut fillets
  • (6-ounces each), about 1" thick
  • 2 teaspoon tapenade, olive, jarred
  • 2 piece(s) kitchen string
  • 8 inches each



Step 1

1 Arrange rack in lower third of oven and heat to 425°F.

2 Place oil, lemon juice, 1/4 teaspoon salt, and a pinch of pepper in a jar with a lid. Close tightly and shake vigorously to combine. Divide tomato equally onto the center of each piece of parchment paper; season with salt and pepper. Season halibut lightly on both sides with salt and pepper; place 1 piece on top of each mound of tomatoes. Spread 1 teaspoon of tapenade on top of each piece of fish, then drizzle each with 1 tablespoon of the lemon juice mixture. Gather up sides of parchment over fish (one at a time) and tie each piece closed with kitchen string, leaving as much air inside the packets and around the fish as possible.

3 Place packets on a baking sheet and bake until fish is cooked through, 13 to 15 minutes (you can open one of the packets to check for doneness). Transfer packets to plates and serve, snipping string and opening at the table.

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