One might assume that having a food blog, I enjoy cooking. The truth? It totally stresses me out. Everything has to be cooked at different temperatures in the oven, you have to time everything so it all comes out hot at the same time and your so concentrated on all of these things happening all at once that having a pleasant conversation with your company is completely out of the question. The worst part though, is when you spend hours putting a meal together, and it comes out less than perfect. This happened last night and sent me straight to cranky-pants land – not the happiest place for Corey to come home to. Bless his heart, he did what he could to help, but that only stressed me out more! And then what do I do? Take it out on him, obviously! Ugh, once I finished having a a mini melt down, Corey graciously accepted my apology and we were able to get food on the table. Can anyone relate? I fear the day I have to put on a Thanksgiving dinner! Or rather, Corey fears that day…. Anyways, I know how not to do it so I can save all of you the drama, your so very welcome.
I found this (what looked like) easy, delicious recipe in one of my favorite mags, Self. It looked so gourmet and yet so simple. Of course, I checked out the nutritional facts and yep, super healthy – check, check and check! (click the link above for the original recipe)
(NOTE: The recipe called for sweet potatoes but mine were not even remotely cooked through so I left them out of this adapted recipe. Quite honestly, it doesn’t need the sweet potatoes if you pair with a starchy side. The sweet pots are in the pics but just ignore them)
- 2 4oz boneless, skinless fillets of halibut
- 1 bell pepper (red, yellow or orange)
- 1 yellow onion
- Handful of cherry tomatoes
- 1/2 tsp garlic
- 1/4 tsp dried thyme
- Parchment paper
- Cooking spray
1. Preheat oven to 350 degrees.
2. Thinly slice your bell pepper and yellow onion and sauté 2 until light onions are gold, 5 minutes. I suggest using a mandolin if you have one, the thinness of the veggies really made this dish for me. If not, just slice as thin as you can, and don’t slice your knuckles off!
3. Add 1/2 tsp chopped garlic; sauté until pepper is soft, 5 minutes. Add 1/4 tsp dried thyme; season with salt and freshly ground black pepper; remove from heat. Cut off a pretty big piece of parchment paper and spray 1 side with cooking spray. Do this for each piece, you will cook them in separate packets.
4. Season a 4-oz boneless, skinless halibut filet with salt and ground black pepper; place on sprayed side of parchment paper. Top fish with bell pepper mixture and halved cherry tomatoes, lemon zest, salt and freshly ground black pepper.
5. Fold paper over and fold edges to seal. This may take some handy work, this is where I lost my cool because Self magazine doesn’t explain how you make non-sticky paper, stick together….however use folding to your advantage, it doesn’t have to be pretty, just make sure it closes up. It doesn’t seem like it would be that hard, but I struggled.
6. Place packets on a baking sheet, and bake for 15 minutes. Check to make sure both fillets are cooked through and serve with your favorite veggies or quinoa like Self Magazine had it.