This Greek-inspired dish is deliciously moist and takes only minutes to prep. It’s also simple to scale up or down. The parchment paper lines a foil square, which makes this fish extra easy to fold.
2 small carrots, cut into thin diagonal slices
4 6-ounce Alaskan halibut fillets
Salt and freshly ground black pepper
2 garlic cloves, minced
2 tablespoons organic extra virgin olive oil
2 teaspoons fresh oregano leaves, minced
1 teaspoon capers, chopped small
1 medium tomato, sliced into thin rounds (8 pieces)
Preheat the oven to 450˚F. Have ready four piece of foil 10 inches long and at least 8 inches wide. Lay the same size parchment over the foil and brush the parchment with oil.
Lay the carrots in two rows, overlapping them to make a bed for the fish. Place the fish on top of the carrots. Sprinkle the fillets with salt and pepper. Sprinkle the fillet with the garlic, oil, oregano, and capers. Lay the tomato slices on top of the fish to cover.
Fold the parchment-lined aluminum over the fish and bake for 10 to 15 minutes. Open each packet and serve steaming hot.
A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.
Myra is the acclaimed author of several great cookbooks, including these titles available at MyraKornfeld.com:
The Healthy Hedonist: More than 200 Delectable Flexitarian Recipes
The Healthy Hedonist Holidays
The Voluptuous Vegan: More than 200 Sinfully Delicious Recipes.
Myra Kornfeld is also the Head Chef & Content Manager of MyFoodMyHealth.com, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.