Halibut with Pearl Couscous Baked in Parchment Paper
Halibut with spinach, couscous and fresh herbs
Servings: 4 people
Calories: 549kcal
Ingredients
Pearl Couscous
- 2 tbsp olive oil
- ½ cup shallot minced
- 1¼ cups pearl couscous
- ½ cup chopped sun-dried tomatoes in oil
- 2½ cups low sodium vegetable broth
- ¼ tsp black pepper
Halibut
- 2 lb halibut fillet cut into 4 serving
- 1 tbsp olive oil
- 8 sprigs fresh thyme
- 1 lemon sliced
- kosher salt
- ground black pepper
- 1½ cups baby spinach
Instructions
Couscous
- Heat 2 tablespoons of olive oil in pan and add minced shallots
- sautee until soft and then add couscous and stir contantly for 2 minutes
- stir in sun-dried tomatoes
- add vegetable broth and pepper
- bring to a boil then reduce heat and cover until broth is absorbed. 10-15 min.
- Fluff with fork and set aside
Halibut
- preheat oven to 375
- rub each Halibut fillet with a little olive oil
- Season Halibut with Salt and pepper
- cut 4 12 inch pieces of parchment paper
- spoon some couscous in the middle of each piece of parchment paper
- top couscous with spinach, a piece of halibut, 2 sprigs of thyme and a slice of lemon
- Join edges of parchement together and then fold the paper down. Tuck ends of paper under.
- place on baking sheet and bake on middle rack for 15 minutes
- remove from oven place on serving plate and slightly open paper before serving
Notes
You can substitute chicken broth instead of vegetable broth in this recipe. I decided to use vegetable because I wanted to keep the recipe vegetarian.
Nutrition
Serving: 1person | Calories: 549kcal | Carbohydrates: 52g | Protein: 52g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 111mg | Sodium: 203mg | Potassium: 1609mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1375IU | Vitamin C: 10mg | Calcium: 59mg | Iron: 3mg