Halibut in Parchment with Basil Oil
Elevate your seafood dinner with this elegant and flavorful Halibut in Parchment with Basil Oil. This recipe combines tender halibut fillets with a vibrant medley of zucchini, cherry tomatoes, and yellow bell pepper, all gently steamed in parchment paper to lock in moisture and flavor. The star of the dish is a homemade basil oil, infused with fresh basil and zesty lemon, which is drizzled over the fish for a burst of freshness. Quick to prepare and beautifully presented, this healthy and light meal is ready in just 40 minutes, making it perfect for weeknight dinners or special occasions. Serve with lemon wedges for added brightness, and enjoy a restaurant-worthy dish right at home. Keywords: halibut in parchment, basil oil recipe, healthy fish dinner, quick seafood recipes, baked halibut.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) halibut fillets
- 1 medium, thinly sliced zucchini
- 1 cup, halved cherry tomatoes
- 1 small, thinly sliced yellow bell pepper
- 2 minced garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 4 sheets (about 15x15 inches each) parchment paper
- 1 cup, loosely packed fresh basil leaves
- 0.25 cup extra-virgin olive oil
- 1 teaspoon lemon zest
- 4 pieces, for serving lemon wedges
Instructions
Preheat your oven to 400°F (200°C).
Prepare a basil oil by blending fresh basil leaves, extra-virgin olive oil, and lemon zest in a blender or food processor until smooth. Set aside.
In a small bowl, mix the zucchini slices, cherry tomatoes, yellow bell pepper, minced garlic, olive oil, salt, and black pepper. Toss to coat the vegetables evenly.
Cut 4 sheets of parchment paper, each approximately 15x15 inches in size.
Place a halibut fillet in the center of one parchment sheet and top it with an equal portion of the vegetable mixture.
Fold the parchment paper over the fish and vegetables, then crimp the edges tightly in a half-moon shape to seal the packet. Repeat with the remaining fillets and vegetables.
Place the parchment packets on a baking sheet and bake for 18-20 minutes, or until the halibut is opaque and easily flakes with a fork.
Carefully open each packet (be cautious of the hot steam) and drizzle the fish and vegetables with the prepared basil oil.
Serve warm, garnished with lemon wedges on the side.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 594 mg | 26% | |
| Total Carbohydrate | 7.8 g | 3% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.6 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 25.5 mcg | 127% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 1384 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
