Halibut with Artichokes and Tomatoes en Papillote

The recipe Halibut with Artichokes and Tomatoes en Papillote can be made in about 25 minutes. For $6.94 per serving, you get a main course that serves 1. One serving contains 282 calories, 28g of protein, and 14g of fat. It is brought to you by Kitchen Confidante. Head to the store and pick up halibut fillet, grape tomatoes, ground pepper, and a few other things to make it today. This recipe is liked by 315 foodies and cooks. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Overall, this recipe earns a great spoonacular score of 99%. Halibut en Papillote, Halibut en Papillote, and Halibut And Vegetables En Papillote are very similar to this recipe.

Servings: 1

Preparation duration: 5 minutes

Cooking duration: 20 minutes

 

Ingredients:

1/3 cup oil- or water-packed artichoke hearts, drained

6 cherry or grape tomatoes, halved

1/8 teaspoon ground black pepper

1 (5- to 6-ounce) boneless halibut fillet

3 lemon slices

1 1/2 teaspoons extra-virgin olive oil (omit if using artichokes packed in oil)

1 tablespoon chopped parsley or basil

1/8 teaspoon fine sea salt

Equipment:

baking paper

aluminum foil

oven

baking sheet

Cooking instruction summary:

Preheat oven to 350°F. Arrange halibut in the middle of a 12- x 12-inch piece of parchment paper or foil. Drizzle both sides with oil (if using). Top with lemon and arrange tomatoes, artichoke hearts and parsley over the top and around the sides. Season all over with salt and pepper. Fold up parchment like a package, making sure the seam is at the top, to seal the ingredients inside; tuck under the ends. Transfer to a baking sheet and bake until fish is just cooked through, 15 to 20 minutes. Transfer package to a plate and carefully open the parchment paper to release steam before serving.

 

Step by step:


1. Preheat oven to 350°F. Arrange halibut in the middle of a 12- x 12-inch piece of parchment paper or foil.

2. Drizzle both sides with oil (if using). Top with lemon and arrange tomatoes, artichoke hearts and parsley over the top and around the sides. Season all over with salt and pepper. Fold up parchment like a package, making sure the seam is at the top, to seal the ingredients inside; tuck under the ends.

3. Transfer to a baking sheet and bake until fish is just cooked through, 15 to 20 minutes.

4. Transfer package to a plate and carefully open the parchment paper to release steam before serving.


Nutrition Information:

Quickview
281k Calories
28g Protein
14g Total Fat
9g Carbs
75% Health Score
Limit These
Calories
281k
14%

Fat
14g
22%

  Saturated Fat
1g
12%

Carbohydrates
9g
3%

  Sugar
3g
4%

Cholesterol
69mg
23%

Sodium
648mg
28%

Get Enough Of These
Protein
28g
57%

Selenium
64µg
92%

Vitamin K
77µg
74%

Vitamin C
44mg
54%

Vitamin B3
9mg
50%

Vitamin D
6µg
44%

Vitamin B6
0.88mg
44%

Vitamin A
1954IU
39%

Phosphorus
365mg
37%

Potassium
912mg
26%

Vitamin B12
1µg
26%

Vitamin E
2mg
16%

Fiber
3g
13%

Magnesium
47mg
12%

Folate
40µg
10%

Manganese
0.18mg
9%

Vitamin B1
0.12mg
8%

Iron
1mg
8%

Vitamin B5
0.64mg
6%

Copper
0.11mg
6%

Zinc
0.74mg
5%

Calcium
45mg
5%

Vitamin B2
0.07mg
4%

covered percent of daily need
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