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Parchment-Cooked Fish with Morels, Spring Garlic, and Thyme


"A rather simple recipe that tastes like it took all day. Use Pacific halibut, striped bass, tilapia, or other sustainable white-fleshed fish."
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1 h servings 280 cals
Original recipe yields 4 servings


  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 38.8 g
  • 78%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 201 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place morel mushrooms in a dry skillet over medium heat and sprinkle with salt and black pepper. Cook, stirring often, until the mushrooms release their juice and the juice evaporates, about 5 minutes.
  3. Sprinkle halibut fillets with salt and black pepper on both sides.
  4. Heat butter in a large skillet over medium-low heat and cook the halibut fillets until golden brown on the outside, about 2 minutes per side. Remove fish from skillet and set aside.
  5. Cook and stir garlic scapes in the same skillet used to cook fish until fragrant, about 1 minute. Remove pan from heat and stir morel mushrooms and thyme with the garlic scapes until combined.
  6. Fold a piece of parchment paper in half crosswise. Use scissors to cut a very large valentine-like heart shape out of the folded paper, as large as possible. Repeat with remaining parchment to make 4 large heart shapes.
  7. Open the heart shapes; brush right sides of the hearts with canola oil.
  8. Place 1/4 morel mushroom mixture in the left (unoiled) half of each heart. Place a halibut fillet on the mushroom mixture. Sprinkle fish with salt and black pepper.
  9. Fold the oiled right half of the heart over the fish. Fold about 1/4 inch of parchment paper over, starting at the rounded end, and work your way down to the point, folding as you go. Fold the edge over a second time to enclose fish and mushrooms in a bundle with a double-folded, sealed edge.
  10. Leave about 1/4 inch of the bottom point unfolded.
  11. Use a straw inserted into the open bottom to blow air into the bundle, making it puff up like a small balloon. Twist the bottom closed to enclose the air.
  12. Place parchment bundles on 2 baking sheets; don't let the bundles touch each other.
  13. Bake in the preheated oven until fish is no longer translucent in the center, about 15 minutes.
  14. To serve, plate each portion and carefully cut open the parchment to reveal the fish, mushrooms, and juices. Bundle will release hot steam when opened.


  • Cook's Note:
  • You have options: This is a low-fat (half a tablespoon of butter for four people) recipe as it is. But if you want to pare it down even further, just don't cook the fish in butter. Instead, put it in parchment raw, salted and peppered. Add the chopped garlic to the pan of morels when they release their juice, then top the raw fish with the morel-garlic mixture and bake for 25 minutes instead of 15. Voila le nonfat fish!

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Read all reviews 1
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I made this with salmon and improvised a white sauce I so I could use all the juices of the morel mushrooms. It was fantastic. The parchment puffed up so nicely with the straw method. I would ma...