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Thursday, April 12, 2012


This was a fun and fabulous week day family meal. I was first introduced to this cooking method by a friend - and have loved the healthy, quick, fuss-free method of cooking ever since.
The kids thought it was wonderful to have their dinner delivered, essentially in a paper bag - which encouraged them to eat more vegetables than they might have otherwise. I would recommend lightly cooking the sweet potatoes before including them in this recipe.


Heat oven to 350F.
In a large pan over medium heat, heat 2 tablespoons of olive oil. Saute one small onion and one small orange bell pepper, thinly sliced, until light gold, 5 to 10 minutes.
Add 2 teaspoons of fresh thyme, season with salt and freshly ground black pepper, remove from heat.
Tear off 4, 14 inch pieces of parchment paper. Spray one side with vegetable oil cooking spray. Place 1/2 thinly sliced sweet potato evenly on the parchment paper. Season 4 boneless, skinless halibut filets with salt and freshly ground black pepper, place atop sweet potatoes. Top fish with bell pepper mixture, 1/2 cup halved cherry tomatoes, 1 tablespoon of white wine, zest of a lemon, salt and freshly ground black pepper. Fold paper over and fold edges to seal.
Cook packets on a baking sheet, 25 to 30 minutes.

Recipe adapted from Self, February 2012

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