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.
4 ea (4 oz) Fish fillets, such as salmon, halibut or snapper, pin bones removed
Extra-virgin Olive oil
Kosher salt and freshly ground pepper
2 lemons, preferably Meyer, ends trimmed, cut into 12 slices
Kernels from 2 ears of corn
16 asparagus spears, bottoms trimmed, sliced into 1/2-inch pieces
2 Tbsp finely chopped assorted herbs, such as basil, chives, or parsley
Equipment: 4 pieces parchment paper
When ready to cook, set the temperature to High and preheat, lid closed for 15 minutes.
Cut four pieces of parchment paper or Traeger butcher paper each 18" long.
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.
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.
Bring the long sides of the paper together, and fold the top edges down together to create a 1-inch seal, then continue to fold down tightly over the fish and vegetables.
Twist the open ends of the parchment in opposite directions to prevent steam from escaping.
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.
Place the baking sheet on the Traeger and bake until the packets are lightly browned and have puffed up, about 15 minutes.
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.
Serve immediately. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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