Halibut th Chermoula in Parchment

Adapted from Small Victories by Julia Turshen

2 cloves garlic

1 small handful fresh Italian parsley

1 small handful fresh cilantro

1⁄2 tsp sweet paprika

1 tsp ground cumin (or, better yet, toast them lightly and grind them fresh)

Juice and zest of 1 fresh lemon

1⁄4 cup extra-virgin olive oil

Pink Himalayan salt and fresh cracked pepper, to taste

1lb wild skinless halibut (or other firm white fish) fillet. A fishmonger can remove the skin for you.

2 handfuls of fresh spinach

1 handful of cherry tomatoes rsvprobin.com

1⁄2 of a Julienne orange, red or yellow pepper

Pre-heat the oven to 400°F. › In a blender or food processor, purée the garlic, parsley, cilantro, paprika, cumin, lemon, olive oil, salt and pepper. (This will resemble something like pesto.) › Cut parchment pieces into heart shapes. (See diagram.) › Place spinach in the center of the parchment. › Place rinsed and dried fish on top of spinach. › Brush pesto all over fish fillets. › Top with tomatoes, peppers and lemon slice. › Fold over parchment, and crimp the edges all the way around to seal a pouch. › Bake for 25 minutes until parchment paper has turned brown and the fish is fragrant. › The packets can be quite hot, so be careful when opening. Fish should be opaque and flake easily. › You can always put it back in the oven if not cooked enough to your liking.