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Halibut with Artichokes and Tomatoes

Serves 1
Time 20 min
This delicious fish dish for one cooks in no time with no mess — the perfect meal! Serve with steamed rice or buttered pasta and a green salad.
Ingredients
  • 1 (5- to 6-ounce) boneless, skinless halibut fillet
  • 1 1/2 teaspoon extra-virgin olive oil
  • 3 lemon slices
  • 6 cherry or grape tomatoes halved
  • 1/3 cup water-packed artichoke hearts drained
  • 1 tablespoon chopped fresh flat-leaf parsley or basil
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
Method

Preheat the oven to 350°F. Arrange halibut in the middle of a 12x12-inch piece of parchment paper. Drizzle both sides with oil. Top with lemon and arrange tomatoes, artichoke hearts and parsley over the top and around the sides. Season all over with salt and pepper.

Fold up parchment like a package, making sure the seam is at the top, to seal the ingredients inside; tuck under the ends. Transfer to a baking sheet and bake until fish is just cooked through, 15 to 20 minutes. Transfer package to a plate and carefully open the parchment paper to release steam before serving.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 (5- to 6-ounce) boneless, skinless halibut fillet
  • 1 1/2 teaspoon extra-virgin olive oil
  • 3 lemon slices
  • 6 cherry or grape tomatoes halved
  • 1/3 cup water-packed artichoke hearts drained
  • 1 tablespoon chopped fresh flat-leaf parsley or basil
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper