Parchment-baked fish with asparagus and artichokes

Parchment-baked fish with asparagus and artichokes

Based on 14 ratings
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Sandra Schumann

Sandra Schumann

Contributor

"Baking fish—or any seafood, really—in parchment paper is an easy trick to bring something super flavorful together very quickly. Stuffing the ingredients inside a parchment parcel keeps all the flavor in and allows them to really meld, resulting in a dish that’s both fragrant and tender. Plus, it doesn’t require any dishware, save for a baking sheet—has clean-up ever been so easy?"
Difficulty
Easy 👌
Preparation
20 min
Baking
20 min
Resting
0 min

Ingredients

2Servings
MetricImperial
300 g
halibut fillets
10 stalks
green asparagus
1
lemon
5
jarred artichoke hearts
2 sprigs
parsley
1 clove
garlic
2 tbsp
olive oil
1 tbsp
caper
salt
pepper
baguette (for serving)

Utensils

oven, knife, cutting board, mortar and pestle, parchment paper, baking sheet

Nutrition per serving

Cal370
Fat18 g
Protein39 g
Carb12 g

  • Step 1/3

    Preheat the oven to 200°C/400°F. Trim off the woody ends of asparagus, and halve the spears. Slice lemon. Drain the artichoke hearts. Wash and finely chop parsley.
    • 10 stalks green asparagus
    • 1 lemon
    • 5 jarred artichoke hearts
    • 2 sprigs parsley
    • oven
    • knife
    • cutting board

    Preheat the oven to 200°C/400°F. Trim off the woody ends of asparagus, and halve the spears. Slice lemon. Drain the artichoke hearts. Wash and finely chop parsley.

  • Step 2/3

    Add garlic to a mortar and pestle. Season generously with salt and pepper. Crush until a thick paste forms. Add olive oil and capers. Mix together, crushing lightly.
    • 1 clove garlic
    • 2 tbsp olive oil
    • 1 tbsp caper
    • salt
    • pepper
    • mortar and pestle

    Add garlic to a mortar and pestle. Season generously with salt and pepper. Crush until a thick paste forms. Add olive oil and capers. Mix together, crushing lightly.

  • Step 3/3

    Lay half of the lemon slices on parchment paper with half of the asparagus, halibut fillet, half of the garlic-caper mixture, and half of the artichoke hearts. Fold into a parcel. Repeat with the remaining ingredients on another piece of parchment paper. Carefully transfer parchment parcels to a baking sheet and bake for approx. 15 – 20 min. Delicately open the parchment parcels and top with parsley before serving. Enjoy!
    • 300 g halibut fillets
    • parchment paper
    • baking sheet

    Lay half of the lemon slices on parchment paper with half of the asparagus, halibut fillet, half of the garlic-caper mixture, and half of the artichoke hearts. Fold into a parcel. Repeat with the remaining ingredients on another piece of parchment paper. Carefully transfer parchment parcels to a baking sheet and bake for approx. 15 – 20 min. Delicately open the parchment parcels and top with parsley before serving. Enjoy!

  • Enjoy your meal!

    Parchment-baked fish with asparagus and artichokes

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