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Name: Halibut in Parchment with Corn and Tomatoes
Prep time: 20 min
Cook time: 30 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2 pound Halibut; 1 tablespoon sugar; 2 teaspoons fennel seed; 1 teaspoon black peppercorns; 1 teaspoon coriander seeds; 2 1/2 tablespoons Kosher salt; 4 ears corn kernels cut off; 6 ounces wax or green beans; 15 small Cherry tomatoes; 2 tablespoons Extra virgin olive oil; 1/2 tablespoon White wine vinegar; 3 sprigs Fresh tarragon; 2 sprigs Thyme; 4 tablespoons Unsalted butter; 3 tablespoons Water

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INGREDIENTS

1 1/2 pound Halibut
1 tablespoon sugar
2 teaspoons fennel seed
1 teaspoon black peppercorns
1 teaspoon coriander seeds
2 1/2 tablespoons Kosher salt
4 ears corn ; kernels cut off
6 ounces wax or green beans
15 small Cherry tomatoes
2 tablespoons Extra virgin olive oil
1/2 tablespoon White wine vinegar
3 sprigs Fresh tarragon
2 sprigs Thyme
4 tablespoons Unsalted butter
3 tablespoons Water

INSTRUCTIONS

Arrange the halibut in a baking dish. In a medium saucepan combine 1 cup of water with the sugar, fennel seeds, peppercorns, coriander seeds and salt and bring to a simmer. Cook, stirring, until the salt and sugar dissolve. Remove the pan from the heat and stir in 3 cups of ice and water. Add halibut to the cold brine and let stand at room temperature for 25 minutes. Remove from brine and pat dry. Season with salt and pepper.

Preheat oven to 400. Put parchment on banking sheet. Mound corn on 1/2 and top with fish, leaving a 3" border on 3 sides. Top with beans and tomatoes, drizzle with oil and vinegar. Scatter tarragon and thyme on top. Top with cubed butter. Fold over and crimp to seal, adding the water before completely sealing.

Bake for 20 minutes.

NOTES

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Halibut in Parchment with Corn and Tomatoes

1 1/2 pound Halibut
1 tablespoon sugar
2 teaspoons fennel seed
1 teaspoon black peppercorns
1 teaspoon coriander seeds
2 1/2 tablespoons Kosher salt
4 ears corn kernels cut off
6 ounces wax or green beans
15 small Cherry tomatoes
2 tablespoons Extra virgin olive oil
1/2 tablespoon White wine vinegar
3 sprigs Fresh tarragon
2 sprigs Thyme
4 tablespoons Unsalted butter
3 tablespoons Water

Bake for 20 minutes.

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Nutrition

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Serving Size: 1 Serving (699g)
Recipe Makes: 4 Servings

Calories: 475
Calories from Fat: 187 (39%)

Amt Per Serving		% DV

	Total Fat 20.8g	28 %
	Saturated Fat 8.6g	43 %
	Monounsaturated Fat 7.2g
	Polyunsanturated Fat 2.9g
Cholesterol 85mg		26 %
Sodium 3267.4mg		113 %
Potassium 1900.5mg		50 %
Total Carbohydrate 34.3g		10 %
	Dietary Fiber 7.7g	31 %
	Sugars, other 26.6g
Protein 42.2g		60 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 475

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