Instructions

• Preheat oven to 400°F (205°C). In bowl, mix lemon zest, shallot, garlic, and 2 tablespoons extra virgin olive oil . Season with salt and pepper.
• Line 2 baking dishes with 12 x 16 in (30 x 40 cm) parchment paper. On each sheet, layer lemon and orange slices, halibut, thyme sprigs, shallot mixture, and pine nuts. Drizzle 1 ½ tablespoon water over each fillet.
• Fold another parchment paper sheet over each fillet and seal by overlapping 45° folds, twisting ends to close tightly.
• Bake for 10 minutes per inch of fillet thickness, or until internal temperature reaches 145°F (65°C).
• Let sit for a few minutes before opening. Serve in parchment alongside Kale Salad with Avocado Dressing (see original recipe).