This lemon fish recipe was inspired by one of my favorite chefs: Jamie Oliver. I love his recipes, and I love what he does in the crusade to make sure our kids are getting healthy food. Using whole and fresh ingredients without a lot of fuss is right in line with our goals. 

LEMON FISH RECIPE

Serves 2

Lemon Fish Ingredients:

2 parsnips

1 fennel bulb

1 large halibut piece (enough for two people), roughly 2″ wide and 8″ long

1 lemon

1/3 cup mixed olives (green, black, kalamata)

cold pressed olive oil

parchment paper

Directions:

Peel and chop the parsnips while you bring a medium pot of water to a boil. I add a tiny pinch of sea salt to the pot, but this is optional.

Place the parsnips in the water when it’s at boiling point and cook for 8 minutes, or until tender when pierced with a fork.

Slice the fennel bulb, discarding the tough and brown outer layer, saving some of the green fronds.

Slice the lemon into thin rounds.

In a large bowl combine the piece of halibut with the fennel pieces, lemon slices, olives (leave the pits in, just warn your dinner companion if you’re not removing them) and fennel fronds.

When the parsnips are done, drain them and add to the mixture.

Drizzle a generous amount of olive oil (1-2 tablespoons) over everything and mix until well coated.

Place everything onto the center of a large piece of parchment paper. You should have some leftover juice from the bowl to drizzle over everything and if not, just add some more oil. I like to put the fish, skin side down on the bottom and layer some lemon over the top, then pile the rest of the mixture around and over it.

Fold up the edges of the bag, like a package, and roll the edges where it comes together to seal it.

Place the package on a baking sheet.

You can do this ahead of time and keep it in the fridge until you’re ready to cook.

When you are ready to cook, preheat the oven to 400°F and cook the package for 20 minutes if the fish is thin and 25 minutes if it’s thicker. Try not to open the package to check, as that releases the steam and juices. When the edges of the parchment are turning golden brown, I find that’s a pretty good gauge of when this is done. Lately, it’s taken about 25 minutes for my thick slabs of halibut to cook to perfection.

Remove from oven, open the package (I like to do this at the table as it releases the most wonderful smelling steam) and enjoy.

https://blog.cleanprogram.com/lemon-fish/?utm_campaign=moringa-smoothie&utm_medium=campaign-email&utm_source=email&_ke=eyJrbF9lbWFpbCI6ICJzaHV0YWxldmFAZ21haWwuY29tIiwgImtsX2NvbXBhbnlfaWQiOiAiTU5TVEhqIn0%3D