This recipe is from Julie Daniluk’s book Hot Detox. Permission to reprint this recipe is granted by Harper Collins Canada.
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
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!