Recipe: Baked Wild Fish

SERVES 6

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1-2 cloves garlic (2 if small)

½ cup fresh parsley leaves

2 Tablespoons fresh basil leaves

1 Tablespoon fresh mint leaves

½ teaspoon sea salt (you can use an extra pinch if you like salt)

freshly ground black pepper to taste

¼ cup unrefined, cold-pressed extra-virgin olive oil

zest of 1 lemon

6 4-6 ounce portions of halibut (or salmon or mahi-mahi) defrosted, if frozen

6 12-inch squares of unbleached parchment

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  • Preheat oven to 400 degrees.
  • Place the garlic, herbs, salt and pepper in the bowl of a mini-food processor and  process until the herbs are finely chopped.  Add the olive oil and process until well combined.  Add lemon zest and pulse once or twice.
  • Take a handful of spinach, if using and place in the center of a sheet of parchment.  Arrange one piece of fish on top of the spinach.  Spread a heaping spoonful of the herb mixture on top of the fish.
  • Bring 2 opposite sides of the parchment together and fold.  Continue to fold all the way down until you reach the fish.  Twist both ends of the parchment so that it looks like a hard candy wrapper.  Repeat for each piece of fish.  Place each packet on a baking sheet and bake for 12-15 minutes based on the thickness of the fish.
  • Transfer each packet to a plate and use caution when opening – the steam will be very hot!


Other suggestions:  you can also add to the packets quick-cooking vegetables such as baby spinach leaves, julienned zucchini or finely diced tomatoes.  For longer-cooking vegetables, blanch or steam them first, then add to packets.