Roasted Halibut in Parchment

Amanda Haas


Roasted Halibut in Parchment

Prep Time

15 Minutes

Cook Time

15 Minutes

Effort

Pellets

Pecan

Roasting halibut in parchment paper produces a more even and gentler cooking process, while still delivering that signature Traeger wood-fired flavor. Add in corn, asparagus, and tomatoes for a quick and tidy meal.

Ingredients

How many people are you serving?

4

Units of Measurement:

main
  • 4 (4 oz) halibut fillets, pin bones removed

  • kosher salt

  • freshly ground black pepper

  • extra-virgin olive oil

  • 2 lemons, preferably Meyer, ends trimmed and cut into 12 slices

  • 2 ears corn

  • 16 fresh asparagus spears, sliced into 1 inch piece

Steps

  • 1

    When ready to cook, set the temperature to High and preheat, lid closed for 15 minutes.
  • 2

    Cut four pieces of parchment paper or Traeger butcher paper each 18" (30-40 cm) long.
  • 3

    Place a fish fillet on the center of a piece of parchment. Season with a pinch each of salt and pepper, then drizzle with olive oil. Place three lemon slices on the fillet, overlapping them slightly to cover the fish.
    Ingredients
    • 4 (4 oz) halibut fillets, pin bones removed

    • Pinch kosher salt

    • Pinch freshly ground black pepper

    • As Needed extra-virgin olive oil

    • 2 lemons, preferably Meyer, ends trimmed and cut into 12 slices

  • 4

    Sprinkle one-fourth each of the corn, asparagus, and tomatoes (if using) evenly around the fish, then drizzle with a little olive oil and season again with a small pinch each of salt and pepper.
    Ingredients
    • 2 ears corn

    • 16 fresh asparagus spears, sliced into 1 inch piece

  • 5

    Bring the long sides of the paper together, and fold the top edges down together to create a 1-inch (2 cm) seal, then continue to fold down tightly over the fish and vegetables.
  • 6

    Twist the open ends of the parchment in opposite directions to prevent steam from escaping.
  • 7

    Repeat the process with the remaining ingredients and parchment and place the packets on a baking sheet. If not cooking immediately, refrigerate for up to 4 hours.
  • 8

    Place the baking sheet on the Traeger and bake until the packets are lightly browned and have puffed up, about 15 minutes.
    Grill Icon
    Grill500 ˚F
  • 9

    Transfer each packet to a plate and let stand for 5 minutes. Using sharp scissors, cut an X into the center of each packet and carefully pull back the parchment and sprinkle with the herbs.
  • 10

    Serve immediately. Enjoy!

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