Parchment-Cooked Fish with Morels, Spring Garlic, and Thyme Recipe

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Parchment-Cooked Fish with Morels, Spring Garlic, and Thyme
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Ingredients
8
Count
Nutrition
11925
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place morel mushrooms in a dry skillet over medium heat and sprinkle with salt and black pepper. Cook, stirring often, until the mushrooms release their juice and the juice evaporates, about 5 minutes.
  3. Sprinkle halibut fillets with salt and black pepper on both sides.
  4. Heat butter in a large skillet over medium-low heat and cook the halibut fillets until golden brown on the outside, about 2 minutes per side. Remove fish from skillet and set aside.
  5. Cook and stir garlic scapes in the same skillet used to cook fish until fragrant, about 1 minute. Remove pan from heat and stir morel mushrooms and thyme with the garlic scapes until combined.
  6. Fold a piece of parchment paper in half crosswise. Use scissors to cut a very large valentine-like heart shape out of the folded paper, as large as possible. Repeat with remaining parchment to make 4 large heart shapes.
  7. Open the heart shapes; brush right sides of the hearts with canola oil.
  8. Place 1/4 morel mushroom mixture in the left (unoiled) half of each heart. Place a halibut fillet on the mushroom mixture. Sprinkle fish with salt and black pepper.
  9. Fold the oiled right half of the heart over the fish. Fold about 1/4 inch of parchment paper over, starting at the rounded end, and work your way down to the point, folding as you go. Fold the edge over a second time to enclose fish and mushrooms in a bundle with a double-folded, sealed edge.
  10. Leave about 1/4 inch of the bottom point unfolded.
  11. Use a straw inserted into the open bottom to blow air into the bundle, making it puff up like a small balloon. Twist the bottom closed to enclose the air.
  12. Place parchment bundles on 2 baking sheets; don't let the bundles touch each other.
  13. Bake in the preheated oven until fish is no longer translucent in the center, about 15 minutes.
  14. To serve, plate each portion and carefully cut open the parchment to reveal the fish, mushrooms, and juices. Bundle will release hot steam when opened.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 11925.44 Kcal (49929 kJ)
Calories from fat 3985.58 Kcal
% Daily Value*
Total Fat 442.84g 681%
Cholesterol 16.85mg 6%
Sodium 4446.85mg 185%
Potassium 542.33mg 12%
Total Carbs 1953.29g 651%
Sugars 37.2g 149%
Dietary Fiber 291.94g 1168%
Protein 368.06g 736%
Iron 13.9mg 77%
Calcium 50mg 5%
Amount Per 100 g
Calories 6754.44 Kcal (28279 kJ)
Calories from fat 2257.39 Kcal
% Daily Value*
Total Fat 250.82g 681%
Cholesterol 9.54mg 6%
Sodium 2518.65mg 185%
Potassium 307.17mg 12%
Total Carbs 1106.32g 651%
Sugars 21.07g 149%
Dietary Fiber 165.35g 1168%
Protein 208.46g 736%
Iron 7.9mg 77%
Calcium 28.3mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 274.6
    Points
  • 336
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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