This recipe, from Lauren Bank Deen’s cookbook, “Kitchen Playdates” is so easy, most of the work can be done by kids. Older kids should be supervised if cutting the lemons.
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- 1/4 pound shiitake mushrooms, stems removed
- 2 lemons, cut into 6 thin slices each, plus 1 tablespoon fresh lemon juice
- Kosher salt and freshly ground pepper to taste
- 1 1/2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon rice wine vinegar
- 4 6-ounce skinless halibut fillets
- Extra-virgin olive oil
- 4 sprigs fresh chervil, or 2 sprigs each fresh thyme and tarragon
- Special Equipment: four 12-by-14-inch pieces of parchment paper, kitchen string
- 1 Preheat the oven to 350 degrees F.
- 2 In a medium bowl, toss the shiitakes with the lemon juice, salt, and pepper. Set aside.
- 3 In a small bowl, mix together the soy, honey, and rice wine vinegar. Set aside.
- 4 Season the fish with the salt and pepper. Lightly oil the parchment paper. Place an individual halibut fillet in the center of the paper. Spread 1 tablespoon of the soy and honey mixture on each fillet. Top with 3 lemon slices, and a quarter of the mushroom mixture and 1 chervil sprig (or half of a thyme and a tarragon sprig). Bring both sides of the paper together and fold. Continue folding the paper down until you reach the herbs. Take each end of the paper and twist them tightly, like a hard-candy wrapper. Make a little bow with kitchen string. Assemble the remaining 3 packets the same way.
- 5 Place the packets on a sheet pan and bake for 10 to 12 minutes, until the packages puff up. Remove from the oven and serve immediately.
- 6 SAFETY NOTE: Make sure the little ones are not leaning closely over the packages when they are bing opened as the little puff of steam can burn.