Halibut With Spinach, Tomatoes, and Olives en Papillote

Servings: 1
Prep Time: 10 minutes
Cooking Time: 10-12 minutes
12 inch square parchment paper

Ingredients

5 oz fresh, wild halibut – center cut, skin on
1 handful baby spinach
1 cup whole cherry tomatoes
⅛ – ¼ cup kalamata or green olives, roughly chopped
1 clove of garlic, minced or grated on microplane
1 dash red pepper flakes
salt and pepper to taste
1 Tbs olive oil

Heat oven to 425F.
Use paper towel to dry halibut. Then, use hands to rub olive oil all over the fish
Season with salt and pepper.
Massage garlic on top and add dash red pepper flakes.
Put parchment on a baking tray.
Layer the fresh spinach, then fish on top in the center of the parchment paper
Top fish with olives and tomatoes.
Fold parchment over the top and cinch all around edges, creating a “packet”
Bake for 10-12 minutes (checking after 8 minutes) depending on size and
thickness of fish. Remove when 125F degrees when tested with a meat
thermometer. Fish should be opaque all the way through and flake easily with a fork.

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