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Halibut Packets with Mushrooms & Polenta

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Servings: 4
  • Course: Main Dish

Garlicky mushrooms spiked with bacon make a lovely garnish for halibut and polenta. We can’t decide what we like best about this dish: the flavors, healthfulness, ease or the fact that there is so little cleanup! Serve with steamed green beans tossed with olive oil, whole-grain mustard and a squeeze of lemon.

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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 4 slices center-cut bacon, chopped
  • 1 cup sliced red onion
  • 4 cloves garlic, minced
  • 8 ounces sliced mixed mushrooms
  • 1/4 cup white wine, preferably Pinot Grigio
  • 1 14- to 18-ounce tube prepared polenta, sliced into 8 rounds
  • 4 5-ounce halibut or cod fillets, skinned
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup sliced fresh basil
  • Reynolds KITCHENS™ Parchment Paper with SmartGrid®

Directions

Step 1

Preheat oven to 450°F. Tear off 4 sheets of Reynolds KITCHENS™ Parchment Paper with SmartGrid® (12 by 24 inches each).

Step 2

Heat oil in a large nonstick skillet over medium-high heat. Add bacon and cook until softened and starting to brown, 2 to 3 minutes. Add onion and garlic. Cook, stirring occasionally, for 2 minutes. Stir in mushrooms and cook until beginning to brown, 4 to 7 minutes. Add wine and scrape up any browned bits. Remove from the heat.

Step 3

To make packets, set a sheet of parchment with a long side closest to you. Fold in half from a short end, then open like a book. Place 2 slices of polenta on one side. Set a fillet on the polenta and sprinkle with salt and pepper. Divide the mushroom mixture among the packets, spooning it over the fish. Close the packets and seal the edges with small, tight folds.

Step 4

Place the packets on a large baking sheet. Bake the packets until the fish is just cooked through, about 14 minutes. (Carefully open one packet to check for doneness—be cautious of the steam.) Set each packet on its own plate. Cut an X in the top with scissors and carefully fold open. Serve sprinkled with basil.

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