Halibut in Parchment with Basil Oil

Baking fish in parchment paper, a quick cooking method, gently preserves the fishs tenderness while capturing its flavor. The fish may be placed on a bed of herbs or vegetables, or topped with a sauce, flavored oil or butter. Cooking fish inside a packet intensifies its taste and envelops the fish with a cloud of fragrance that is released when the parchment is cut for serving.
Average Customer Rating:
4.5 out of 5
4.5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Halibut in Parchment with Basil Oil
Review 1 for Halibut in Parchment with Basil Oil
5 out of 5
5 out of 5
thecodeviking
,Boston
,MA
Boston, MA
August 7, 2012
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
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Has a favorite in the summer
August 7, 2012
We make this all of the time in the spring and summer. We like to tone down the garlic by blanching it and bump up the lemon flavor by adding extra fresh lemon juice. Make sure you toast the nuts! Don't be lazy; it's worth it. And foil works just as well as the parchment paper for creating packets and is easier to seal the fish in. We also make extra basil oil so it can be added to rice or quinoa. Have used this recipe for halibut and cod and it's always great.
Pros: Quick, Good Value, Easy, Healthy, Appearance, Impressive, Will Make Again
Review 2 for Halibut in Parchment with Basil Oil
4 out of 5
4 out of 5
lindseytm
Boston, MA
May 2, 2010
Would You Recommend? Yes
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I love basil
May 2, 2010
I am a big fan of basil, so I wanted to try this recipe. It was a great first attempt, but I'm not sure if boiling the basil does much for the flavor. Next time I will just add it into the food processor raw with some pine nuts for extra flavor.
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thecodeviking
Boston, MA
Posted August 7, 2012
Try a little parsley
I also do not blanch the basil because I hate to lose flavor. I do blanch the garlic because I hate tasting garlic for hours after. If you're worried about keeping a nice green color, try adding a 1 tablespoon of chopped parsley.
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annieem
Indiana
Posted April 1, 2011
blanching basil
The basil is blanched not for flavor but to help retain a bright green color. Skipping this step is fine but the color won't be as bright.
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