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Fish in parchment paper

Halibut, Sweet Corn & Mushrooms in Parchment

This recipe is super summery because of the corn but still earthy and hearty because of the mushrooms. If you have time, and I’m not saying this is required, try quick-brining the halibut first. It adds even more flavor and helps season the fish all the way through. Just mix 4 cups water with 1 tablespoon kosher salt and 2 teaspoons sugar, add the fillets, and refrigerate for 30 minutes. Drain the fish and pat dry before cooking.
Course Main Dish
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4
Calories 460 kcal
Author Justin Chapple


  • 4 ears corn, husks and silks removed
  • 3/4 pound mixed mushrooms, such as cremini and shitakes, halved or quartered if large
  • 8 small spring onions, greens cut into 1-inch lengths and bulbs quartered (you can substitute scallions with large bulbs; no need to quarter)
  • 1 lemon, thinly sliced and seeded
  • Kosher salt
  • Freshly ground black pepper
  • Four 5-6-ounce skinless halibut fillets, about 1 inch thick, rinsed and patted dry
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons champagne vinegar
  • 2 tablespoons butter, cut into cubes
  • 1 cup lightly packed torn fresh basil
  • 1-3 teaspoons minced fresh jalapeno pepper (vary amount depending on your tolerance for heat)


  1. Preheat the oven to 425°F. 

  2. Cut the corn kernels off the cobs and put into a large bowl. You should have about 2 cups of kernels. (Feel free to use thawed frozen corn, too, if it’s easier.) 

  3. Add the mushrooms, spring onions, sliced lemon, and a generous pinch each of salt and pepper. Toss to mix the vegetables.
  4. Season the fish on both sides with salt and pepper.
  5.  Lay a 3-foot-long piece of parchment paper on a large rimmed baking sheet. (Parchment can be easier to work with if you crumple it first and then spread it out). 

  6. Mound half the corn-and-mushroom mixture on one half of the parchment paper and top with the halibut fillets. Mound the remaining corn-and-mushroom mixture on the fish. Drizzle the olive oil and vinegar on top and then scatter the butter over everything. Fold the parchment over the fish and then, starting at one end, fold over the edge and crimp it to seal. Continue folding over and crimping the edge at 1-inch intervals until you reach the opposite end, then twist the corner to make it airtight.
  7. Bake the packet for 20 minutes, until slightly puffed. Using scissors, snip open the packet to release the steam (be careful—it’s hot). Using a spoon, transfer the vegetables, halibut, and any juices to a deep platter or four shallow bowls. Scatter the basil and jalapeño evenly on top and serve hot.