Knowing fish is good for us, we’re trying to eat more of it. The biggest error I make with fish is over-cooking, which dries it out. Who wants to eat fish-flavored rubber? Overcooking happens when my CPA husband gets a phone call from a client at the office. With tax season here already, I’m reminding myself to stop cooking it before that happens. It’s always possible to zap something for 30 seconds in the microwave. Parchment-baked Halibut with Orange is served with sauteed spinach and basil.
- 4 6-ounce pieces skinless halibut fillet
- kosher salt and black pepper
- 12 sprigs fresh thyme
- 1 small orange, thinly sliced
- 2 tablespoons olive oil
- 1 10-ounce package spinach, thick stems removed (about 16 cups)
Fold parchment over the fish with seasonings divided evenly. Seal each packet by making overlapping folds along the edges. Bake on two baking sheets at 400 degrees for 12 minutes. Cut the packets open and serve. Saute’ a package of frozen or fresh spinach in olive oil with fresh basil leaves. Some people love basil so much they add 2 cups, but this depends on your taste. Place salt and pepper on the table since some people don’t use it.