Cooking fish in parchment is one of the most elegant and foolproof techniques in any home cook's arsenal. The sealed packets trap steam and aromatics, gently cooking the halibut until it's impossibly moist and infused with citrus and fennel. Open the packet at the table for a dramatic presentation and a rush of fragrant steam. Zero added fat, Whole30 compliant, and absolutely stunning.

Ingredients

• 4 wild Alaskan halibut portions (5-6 oz each), thawed
• 1 small fennel bulb, thinly sliced (fronds reserved)
• 1 orange, thinly sliced into rounds
• 1 lemon, thinly sliced into rounds
• 4 sprigs fresh dill
• 4 sprigs fresh thyme
• Salt and freshly ground black pepper
• 4 large sheets parchment paper (about 15×15 inches)

Instructions

1. Preheat: Set oven to 425°F (220°C).
2. Assemble packets: Fold each parchment sheet in half, then open. On one side, layer sliced fennel, 2-3 orange slices, and 2-3 lemon slices. Place a halibut portion on top. Season with salt and pepper, then top with a dill sprig, thyme sprig, and fennel fronds.
3. Seal: Fold the parchment over the fish. Starting at one corner, make small overlapping folds along the open edge to create a sealed half-moon packet. Twist the final corner tightly to lock in steam.
4. Bake: Place packets on a baking sheet. Bake 16-18 minutes — the packets will puff up dramatically when done.
5. Serve: Transfer each packet to a plate. Cut an X in the top with scissors and fold back the parchment to serve. Be careful of the hot steam.