Parchment-Wrapped Pacific Halibut with Asparagus, Tomatoes, and Mustard-Dill Sauce
Cook Time
Cook Time
  • 4(13×13-inch) pieces of parchment paper
  • 8 paper clips
  • 4(5-ounce) halibut fillets, each 1 inch thick
  • 16 plump asparagus spearsnot too thin, or they’ll overcook
  • 32 cherry tomatoes, stemmed
  • 1/2teaspoon dried dill weed
  • 3tablespoons Dijon mustard
  • 2tablespoons reduced-sodium chicken broth
  • 2teaspoons olive oil
  1. Preheat oven to 450°. Place one halibut fillet in the center of each parchment square. Break off and discard woody ends of asparagus, then cut spears in half crosswise. Arrange asparagus around fillets (two pieces per side). Top asparagus with tomatoes. Season with salt and pepper to taste.
  2. In a small bowl, whisk together dill, mustard, broth, and olive oil. Pour sauce over fillets.
  3. Bring two ends of parchment together over top of each fillet. Fold down 1 inch to seal, then fold over again, flat against fish. Fold up sides and secure each end to middle seam with a paper clip. Arrange parcels on a baking sheet. Bake on middle oven rack for 13 minutes. Open parcels with gloved hands. Test fish by inserting a sharp knife into thickest part; it should enter without resistance, and centers should be opaque. If not fully cooked, rewrap and cook 2–3 minutes more. Place parcels on serving plates, slit paper, and serve.
Recipe Notes
Nutrition Facts
Parchment-Wrapped Pacific Halibut with Asparagus, Tomatoes, and Mustard-Dill Sauce
Amount Per Serving
Calories 226
% Daily Value*
Cholesterol 45mg 15%
Sodium 234mg 10%
Total Carbohydrates 11g 4%
Dietary Fiber 3g 12%
Protein 33g 66%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 226 cal, 23% fat cal, 6g fat, 1g sat fat, 45mg chol, 33g protein, 11g carb, 3g fiber, 234mg sodium