Only salt one side of the fish after you take it out of the brine or it’ll get too salty.
On a very long piece of parchment, place the fish at one end (not in the middle) so you can fold the paper over it.
Kristen taught me there is a “presentation” side of the fish. Who knew? It’s the skinless side, and it needs to face up.
Halibut fillet is thinner at the edges than in the center. Kristen nudged the flesh together to make a neat rectangle so the fillet cooks evenly.
I’m pretty good at wrapping presents, so I approached wrapping halibut the same way. This was a terrible idea since obviously I couldn’t use tape to seal the parchment.
Kristen folded the parchment over the fish as if she were closing a book, then started tightly twisting the edge in tiny increments.
Kristen keeps it simple by roasting halibut, corn, tomatoes and green beans all in one simple packet, allowing the flavors to merge into one delicious meal.
Get the Recipe: Halibut in Parchment with Corn and Tomatoes
