Parchment-Baked Halibut with Meyer Lemons and Shallots
(Courtesy of Pascale Beale; Thanks to Edible Santa Barbara for printing this recipe in their Winter 2011 edition)
Ingredients
- 4 Meyer lemons, thinly sliced
- Olive oil
- Coarse sea salt
- 8–10 large shallots, peeled and thinly sliced
- 4–5 sprigs lemon thyme
- 2 1⁄2 pounds local halibut, cut into eight equal parts
- Salt and pepper, to taste
Preparation
Preheat oven to 300°.
Place lemons on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with coarse sea salt. Bake for 20 minutes.
Pour a little olive oil in a heavy-bottomed pan placed over medium heat. Add in the shallot slices and lemon thyme and cook until soft and translucent, about 5–8 minutes.
Place 1⁄8 of the shallots on a separate 12- by 10-inch piece of parchment paper. Place one of the halibut slices on top of the shallots, season with salt and pepper and then cover the surface of the fish with some of the baked lemon slices. Drizzle with a little more olive oil. Fold the parchment over the fish and seal the parchment. Repeat with the remaining pieces. Place the eight packages on a baking sheet. Bake the fish for 20 minutes. Remove from the oven, taking care when you open the parchment as this will release some steam. Serve with the juices from the parchment package.
This is excellent served with sautéed bok choy, spinach or steamed green beans.
