Here is a recipe from Dr. Mark Hyman’s Blood Sugar Solution Cookbook. Fish is such a great way to mix up your menus and eat healthy and light!
Parchment paper is a delightful way to steam fish, leaving it soft, tender, flaky, and flavorful.
Prep time: 5 minutes
Cook time: 25 minutes
- 4 (8-ounce) salmon or halibut fillets
- 3 tablespoons extra-virgin olive oil
- juice and zest of 1 lemon
- sea salt and freshly ground pepper
- 4 medium tomatoes, thinly sliced
- 1 large orange, thinly sliced
- 3 scallions (white parts only), finely chopped
- 8 fresh basil leaves, finely sliced
- 8 fresh thyme sprigs
- 1 tablespoon capers, rinsed and drained
- 1 cup dry white wine, such as Chardonnay
- Preheat the oven to 400°F.
- Place four 18-inch circles of parchment paper on a work surface and brush them lightly with 1/2 tablespoon of the oil. Fold each circle in half and then unfold it. Lay the fish, skin-side down, next to the crease.
- Brush each fillets with 1/2 tablespoon of olive oil, sprinkle with the lemon zest, and season to taste with salt and black pepper.
- Lay two slices of tomato and two slices of orange on each piece of fish and brush the lemon juice over the fillets. Top with the scallions, herbs, and capers.
- Start to fold the parchment. Your goal is to make a tightly sealed pouch for the fish to steam in. Start by folding the parchment at the line you created earlier so that the two sides of paper meet to form a half circle. Then, starting at the rounded bottom of the half circle, begin to make 1/2-inch folds, sealing each fold as tightly as possible. You should eventually have a half-moon shape with small pleats all around the edge and a little air pocket where the fish is. Before you make the last fold to seal the end of the packet, pour 1/4 cup of wine into the unsealed part of each packet. Make the last folds to seal the fish in, being careful not to spill the wine while doing so.
- Brush the top of the parchment lightly with the remaining 1/2 tablespoon oil. This will prevent the paper from completely charring during the cooking. Place the parchment pockets on a baking sheet and slide them into the oven on the top rack. Bake for 10 minutes per inch of thickness of fish.
- When done, carefully unwrap or cut the parchment with a knife or scissors. Open carefully, as the escaping steam will be very hot. Serve the fish in its own wrapping or remove and plate each portion.