GutRx Parchment Paper Lemon Halibut With Quinoa And Wilted Spinach
- Servings -
- My Notes -
INGREDIENTS
- 1 cup Quinoa - light tan version
- 0.13 cup Fresh Basil - chopped
- 4 Parchment Paper - (12 inch) square of parchment paper
- 4 Halibut Fillet - (5 ounce)
- 2 tablespoon Olive Oil
- 2 Lemon - sliced into rounds
- 0.13 teaspoon Sea Salt
- 0.13 teaspoon Freshly Ground Pepper
- 1 tablespoon Coconut Oil
- 2 cup Fresh Spinach
- 2 cup Arugula - fresh
INSTRUCTIONS
- Preheat the oven to 425 degrees F
- To make the quinoa… add the fresh chopped basil and a pinch of salt to a small saucepan on the stovetop with water and quinoa and cook the quinoa according to package instructions.
- To make the halibut… brush each piece of halibut on both sides with a light coating of olive oil. Fold your sheet of parchment in half and use scissors to round out the corners so that it is almost a circle. Open the sheet back up. Place the halibut fillet skin side down onto the center of the piece of parchment. Sprinkle with small pinch of salt and pepper.
- Cover with three slices of lemon. Fold the piece of parchment up and over the fillet. Holding both edges of the parchment together, roll the edge down making several folds as you go until the fish fillets are tightly sealed in their packets. Place packet on a baking sheet. Bake for 12 minutes if 1” thick or 14 minutes if 2” thick.
- Heat a small skillet over medium heat add the coconut oil. Gently wilt the arugula and spinach, sautéing for 1-2 minutes.
NOTES
make sure your oven is preheated before placing the fish in the oven. Bake for 12-14 minutes in the preheated oven. Let stand five minutes before opening packet. This method is near full proof! If you cook your fish longer it will be overcooked. When cooking halibut in parchment paper, you will know that it is done when it flakes easily.
We recommend using only the light tan version of quinoa (the red, black and multicolor quinoa are harder to digest). To improve the digestibility of the quinoa, consider adding 50-100% more water and cooking an additional 20 minutes (until all the water is absorbed).
We recommend using only the light tan version of quinoa (the red, black and multicolor quinoa are harder to digest). To improve the digestibility of the quinoa, consider adding 50-100% more water and cooking an additional 20 minutes (until all the water is absorbed).
