halibut,

Sweet Corn & Mushrooms

in Parchment

HANDS-ON TIME

25 MIN

TOTAL TIME

45 MIN

Serves 4

This recipe is super summery because of the corn but still earthy and hearty because of the mushrooms. If you have time, and I’m not saying this is required, try quick-brining the halibut first. It adds even more flavor and helps season the fish all the way through. Just mix 4 cups water with 1 tablespoon kosher salt and 2 teaspoons sugar, add the fillets, and refrigerate for 30 minutes. Drain the fish and pat dry before cooking.

• 4 ears corn, husks and silks removed
• ¾ pound mixed mushrooms, such as cremini and stemmed shiitakes, halved or quartered if large
• 8 small spring onions, greens cut into 1-inch lengths and bulbs quartered (see Note)
• 1 lemon, thinly sliced and seeded
• Kosher salt and freshly ground black pepper
• 4 (5- to 6-ounce) skinless halibut fillets, about 1 inch thick, rinsed and patted dry
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons champagne vinegar
• 2 tablespoons unsalted butter, cut into cubes
• 1 cup lightly packed torn fresh basil
• 1 jalapeño, very thinly sliced

Preheat the oven to 425°F.

Invert a small bowl and place it in the bottom of a large bowl. Working with one ear at a time, stand the corn on the small bowl and, using a knife, cut off the kernels so that they fall into the large bowl. Remove the small bowl. You should have about 2 cups fresh kernels. (Feel free to use thawed frozen corn, too, if it’s easier.) Add the mushrooms, spring onions, sliced lemon, and a generous pinch each of salt and pepper. Toss to mix the vegetables.

Season the fish on both sides with salt and pepper. Lay a 3-foot-long piece of parchment paper on a large rimmed baking sheet. Mound half the corn-and-mushroom mixture on one half of the parchment paper and top with the halibut fillets. Mound the remaining corn-and-mushroom mixture on the fish. Drizzle the olive oil and vinegar on top and then scatter the butter over everything. Fold the parchment over the fish and then, starting at one end, fold over the edge and crimp it to seal. Continue folding over and crimping the edge at 1-inch intervals until you reach the opposite end, then twist the corner to make it airtight. Bake the packet for 20 minutes, until slightly puffed.

Using scissors, snip open the packet to release the steam (be careful—it’s hot). Using a spoon, transfer the vegetables, halibut, and any juices to a deep platter or four shallow bowls. Scatter the basil and jalapeño evenly on top and serve hot.

NOTE If you can’t find spring onions, have no fear! You can still make this fantastic recipe. Substitute 8 scallions that have large bulbs on the bottom. If using scallions, there’s no need to quarter the bulbs.