Roasted Halibut in Parchment

Steps

• 1

  When ready to cook, set the Traeger temperature to 425°F and preheat with the lid closed for 15 minutes.

  425 ˚F / 218 ˚C

• 2

  Cut four 18-inch-long pieces of parchment paper or Traeger butcher paper. Place a halibut fillet on the center of each piece of parchment. Season with a pinch each of salt and pepper, then drizzle with olive oil. Place three lemon slices on top of each fillet, overlapping slightly to cover the fish. Scatter a quarter of the corn kernels, asparagus, and tomatoes (if using) evenly around each piece of fish, then drizzle the vegetables with a little olive oil and season with a small pinch each of salt and pepper.

  Ingredients

  • 4  (4 oz) halibut fillets, pin bones removed

  • To Taste kosher salt

  • To Taste freshly ground black pepper

  • To Taste extra-virgin olive oil

  • 2 Large lemons, preferably Meyer, ends trimmed and cut into 12 rounds

  • 2 Large ears of corn, kernels cut off the cobs

  • 16 Large asparagus spears, ends trimmed and sliced into 1/2 inch pieces

  • 8 Ounce cherry tomatoes, halved (optional)

• 3

  Bring the long sides of the paper together, fold the top edges down together to create a 1-inch seal, then continue to fold down tightly over the fish and vegetables. Twist the open ends of the parchment in opposite directions to prevent steam from escaping. Repeat to seal the remaining packets, then transfer to a baking sheet. If not cooking immediately, refrigerate for up to 4 hours.

• 4

  Place the baking sheet on the grill grates, close the lid, and bake until the packets are lightly browned and have puffed up, about 15 minutes.

  425 ˚F / 218 ˚C

• 5

  Transfer each packet to a plate and let stand for 5 minutes. Using sharp scissors, cut an X into the center of each packet and carefully pull back the parchment, then sprinkle the fish with the herbs. Serve immediately. Enjoy!

  Ingredients

  • 2 Tablespoon finely chopped fresh herbs such as basil chives and/or parsley