This recipe is super simple and easy.
Lemon-Thyme Halibut in Parchment
(This recipe is enough for 2 halibut filets, if you have more just double the recipe)
1/4 cup olive oil
8 sprigs fresh thyme
2 halibut filets
4 tablespoons white wine, chardonnay
1 medium size tomato, seeded and diced
Salt and Pepper
Preheat oven to 425 degrees Fahrenheit. Combine olive oil and 4 sprigs of thyme in a small saucepan. Over medium low heat, simmer oil and thyme for 20 minutes. Remove from heat and let cool. Cut 1 lemon in half. Cut the remaining lemon into very thin slices. Cut parchment paper into 4 large squares. Once the oil has cooled, strain it to remove the pieces of thyme. Brush one side of each piece of parchment with some of the thyme oil. Place a filet into the middle of the parchment paper. Squeeze one of the lemon halves over each filet. Drizzle 2 tablespoons of wine over each filet. Generously brush each filet with the thyme oil. Place half of the diced tomatoes over the filet, repeat with other filet. Place lemon slices and fresh thyme on top of each filet. Sprinkle the fish with a dash of salt and pepper. Carefully place a second oiled parchment square on top of each filet with the oil side against the filet. Fold the edges of the parchment paper together, sealing well. Place packets onto a baking sheet and bake for 18 minutes. Serve the fish in the parchment. Just make a cut along the top and peel open to serve.
Halibut ready to be covered with the second sheet of parchment
The parchment bundles ready to go into the oven
Ready to eat!
1 large bunch of kale, rinsed and drained
1 tablespoon coconut oil
1 tablespoon white wine, chardonnay
Salt and Pepper
Heat coconut oil in a large skillet over medium high heat. Add kale, toss to coat, careful not to burn it. Add wine and let cook. Continue to toss kale in skillet until wilted and cooked. Add a little bit of salt and pepper to taste. Serve.
Also served this meal with a cooked sweet potato. The sweet potato was cooked in the microwave to save time.