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Herbed halibut or herbed portobello mushrooms
This recipe is from Julie Daniluk’s book Hot Detox. Permission to reprint this recipe is granted by Harper Collins Canada.
SERVES
4
Ingredients
- 1 pound fresh halibut
- OR, 500 grams portobello mushroom
- 1/3 cup coarsely chopped fresh basil
- 1 1/2 cups coarsely chopped fresh chives
- 2 cups coarsely chopped fresh parsley
- 2 teaspoons minced fresh ginger (optional)
- 1/2 - 1 teaspoon pink rock or gray sea salt
- 2 tablespoons avocado oil or extra virgin olive oil
- Zest and juice of one organic lemon
- 2 shallots or 1/2 red onion, chopped
Directions
- Preheat the oven to 400°F.
- Cut the fillets into 4 pieces, roughly 2-by-4-inches. Cut 4 pieces of parchment paper to at least twice the length of a halibut piece. If using mushrooms, slice them into 1-inch slices.
- Combine the fresh herbs, ginger, salt and avocado oil or olive oil in a large bowl, and mix thoroughly. Spread one-eighth of the herb mixture on top of one piece of parchment, and lay the fish on top. Sprinkle one-quarter of the lemon zest and juice over the fish or mushrooms, and then cover with another one-eighth of the herb mixture, and one-quarter of the shallots or red onions. Repeat with the rest of the fish or mushrooms.
- Wrap the paper around each piece of fish or serving of mushrooms, folding over the edges to create a seal. If using mushrooms, then add 7-9 pieces of sliced mushroom (about 125 grams) to each piece of paper and wrap it up. Place the wrapped fillets or mushroom packets in a baking dish and bake in for approximately 35 minutes. This also works well as a BBQ recipe because the paper protects the fish or mushrooms nicely. Time for the BBQ will vary a great deal so check in on the cooking process and enjoy when the fish flakes easily or the mushrooms appear cooked through.
- Tip: Look for the pre-made parchment paper pockets to make assembly super quick and easy!
