Artichoke-Tomato Halibut en Papillote

Artichoke-Tomato Halibut en Papillote
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  • ¼ tsp freshly cracked black pepper
  • ¼ tsp salt
  • 2 tablespoons fresh basil leaves, chopped
  • 12 grape tomatoes, cut in half lengthwise
  • 1 (14 ounce) can artichoke hearts packed in water, rinsed and drained
  • 4 lemon slices, ¼-inch thick
  • 4 teaspoons extra-virgin olive oil
  • + 1 more ingredients
    • 2 (4 ounce) halibut fillets, boneless

1. Preheat oven to 350°F. Place one piece of halibut on a 12×12 inch piece of parchment paper. Drizzle each side of fish with 2 teaspoons olive oil and top with 2 lemon slices. Arrange half of the artichokes, tomatoes, and basil on top of fish. Sprinkle all over with salt and pepper. Repeat the p...

View full recipe at SpringPad


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