½ cup cooked quinoa
½ cup sautéed root vegetables (like carrot and fennel)
1 6-8 ounce halibut fillets, boneless, skinless
1 tablespoon extra vigin olive oil
5 Thai basil leaves
lemon zest and juice
kosher salt and freshly ground black pepper to taste
1. Preheat the oven to 400°F convection or 425° conventional. Cut a large square sheet of parchment paper. Lay down a thin layer of the quinoa on the parchment paper on the third closest to you. Top with the sautéed vegetables. Season the fish with salt and pepper and lay on top of the vegetables. Drizzle the olive oil across the top of the fish and top with the Thai basil leaves.
2. To assemble the packet: Pull the far end of the paper toward you to even up the edges. Starting at one end, make crimping tuck folds about ½-inch apart that tightly close the packet. Work your way toward the opposite end, making sure that the packet is well sealed so that steam won’t escape. At the end, fold one more time and then tuck the final piece under neatly.
3. Lay the packet on a sheet tray and bake ten minutes until the parchment paper is puffed and light golden brown.
4. Transfer the packet to a serving plate and cut the packet open. Top with lemon zest and lemon juice, serve immediately.