Baking in parchment paper is nice because it limits the clean up, but it typically reduces the fat in a dish so you want to be sure you are starting with an ingredient that has some fat in it, such as halibut, and you want to include some additional fat to keep it tender.
4 six ounce pieces wild-caught halibut
Fresh thyme (or dried if you don’t have fresh)
1 lemon, sliced
4 tbsp pasture butter
1 tbsp fresh ginger, grated
Preheat oven to 400 degrees.
Cut four 12 – 15 inch lengths of parchment paper.
Place fish on each piece of parchment paper.
Top each with ¼ of butter, ginger, salt & pepper and lemon slices.
Fold parchment paper around fish and seal on the sides.
Place on a baking sheet and bake for 12 to 15 minutes or until fish flakes.
Option to serve in parchment paper.
Makes 4 Servings