Parchment-Wrapped, Oven-Baked Halibut with Olive Relish

Recipe by Blake Angelos, chef at VIVA, Spi Serves 4

“I love that it takes very little time to prep and that it is easy to make for large parties. It’s perfect for summer due to the extremely light nature of the ingredients. The olive relish is extremely versatile, goes great with fish and chicken. An easy recipe to tweak to your liking.”

4 6-ounce (170 g) filets halibut

4 sheets parchment paper, with 3 inches (7½ cm) trimmed off one end

Olive oil

Salt and pepper

For the relish:

1 cup (30 g) red onion, very thinly sliced

1 tablespoon (10 g) shallot, very thinly sliced

1 cup (200 g) Castelvetrano olives, cut in half

½ cup (156 g) sundried tomatoes, jarred in oil

⅛ cup (10 g) fresh parsley, finely chopped

½ tablespoon (7 g) fresh dill, roughly chopped

1 small bunch fresh chives, thinly sliced

1 teaspoon (7 g) salt

Juice of 1 lemon

2 tablespoons (30 ml) red wine vinegar

½ cup (118 ml) olive oil

4 wedges lemon, for garnish

Preheat oven to 375° F.

Dry fish filets with a paper towel. Place each in the center of one of the trimmed parchment paper pieces.

Drizzle fish with olive oil (about 2 tablespoons).

Season with salt and pepper.

For one filet, bring together 2 corners on left side of parchment paper. Moving to the right, begin to fold and seal fish in the “bag,” similar to closing and shaping a “paper empanada.” Repeat with remaining 3 filets.

Place all of the wrapped fish on a large sheet tray and bake about 12 to 14 minutes or until perfectly fork flaky.

Prepare the relish by combining everything together in a mixing bowl. Mix well and season with salt and pepper to your liking.

Keep relish cold until ready to be served. (Relish can be made ahead of time.)

When fish is done baking, remove from the oven. With each filet, using a sharp knife, slit a large cross in one side of the parchment paper.

Place fish on serving plates and top each portion with 2 large spoonfuls of the olive relish.

Splash each portion with one last swirl of olive oil. Serve with a lemon wedge on the side.