Easy Parchment-Cooked Fish Recipe with Morels and Spring Garlic

Ingredients

• 1 pound fresh morel mushrooms
• salt and ground black pepper to taste
• 4 (6 ounce) Pacific halibut fillets
• 1.5 teaspoons butter
• 0.5 cup chopped garlic scapes
• 5 sprigs fresh thyme, leaves stripped and chopped
• 1 tablespoon canola oil, or as needed
• 4 12x20-inch pieces of parchment paper

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C).
2. In a dry skillet over medium heat, place the morel mushrooms. Season with salt and black pepper. Cook, stirring frequently, until the mushrooms release their juices and the juice evaporates, approximately 5 minutes.
3. Season the halibut fillets with salt and black pepper on both sides.
4. In a large skillet over medium-low heat, melt the butter. Cook the halibut fillets until they are golden brown on the outside, about 2 minutes per side. Remove the fish from the skillet and set aside.
5. Using the same skillet, cook and stir the garlic scapes until fragrant, about 1 minute. Remove the pan from the heat, then stir in the morel mushrooms and thyme with the garlic scapes until well combined.
6. Fold a piece of parchment paper in half crosswise. Using scissors, cut a large valentine-like heart shape out of the folded paper, making it as large as possible. Repeat with the remaining parchment to create 4 large heart shapes.
7. Open the heart shapes and brush the right sides of the hearts with canola oil.
8. Place 1/4 of the morel mushroom mixture on the left (unoiled) half of each heart. Place a halibut fillet on top of the mushroom mixture. Sprinkle the fish with salt and black pepper.
9. Fold the oiled right half of the heart over the fish. Starting at the rounded end, fold about 1/4 inch of the parchment paper over, working your way down to the point, folding as you go. Fold the edge over a second time to fully enclose the fish and mushrooms in a bundle with a double-folded, sealed edge.
10. Leave about 1/4 inch of the bottom point unfolded.
11. Insert a straw into the open bottom to blow air into the bundle, puffing it up like a small balloon. Twist the bottom closed to trap the air inside.
12. Place the parchment bundles on 2 baking sheets, ensuring the bundles do not touch each other.
13. Bake in the preheated oven until the fish is no longer translucent in the center, approximately 15 minutes.
14. To serve, plate each portion and carefully cut open the parchment to reveal the fish, mushrooms, and flavorful juices. Be cautious as the bundle will release hot steam when opened.

Nutrition

• Calories: 280 kcal
• Fat Content: 9 g
• Fiber Content: 2 g
• Sugar Content: 2 g
• Sodium Content: 104 mg
• Protein Content: 39 g
• Cholesterol Content: 58 mg
• Carbohydrate Content: 11 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g