Halibut with Radish Relish


Don’t be scared off by the fact that this recipe from Whole Foods call for baking the fish in a parchment pouch. It might sound fancy, but it’s really a very easy and quick way to create a delicious weeknight meal. The contents steam, blending the flavors. You can use any vegetable or fish, making it a nice option for those avoiding meat for Lent. A mound of fluffy rice is the perfect accompaniment.



  • 1 bunch radishes, trimmed and finely chopped
  • 1 green onion, trimmed and thinly sliced
  • 2 tablespoons drained capers, chopped
  • 1 tablespoon lemon juice
  • ¼ teaspoon grated lemon zest
  • 4 3-ounce skinless halibut fillets
  • ¹⁄8 teaspoon fine sea salt
  • ¹⁄8 teaspoon ground black pepper
  • ½ lemon, very thinly sliced


Preheat oven to 400° F. In medium bowl combine radishes, green onion, capers, lemon juice and lemon zest. Set aside.

Cut parchment paper or foil into four 14-inch squares. Fold each piece in half to form crease down the middle. Place one fillet on each piece of paper, just to one side of the crease. Top fillets with salt, pepper and lemon slices, then wrap up each square of paper or foil to form a sealed pouch.
Transfer pouches to a baking sheet and bake until the fish is cooked through, about 15 minutes. Set aside to let cool for 3 to 4 minutes, then cut pouches open and top with radish relish. Serve immediately.

Preparation time: 30 minutes.

Nutrition Analysis: 90 cal, 1 g fat, 40 mg chol, 250 mg sodium, 2 g carbs, 1 g fiber, 1 g sugar, 16 g protein.


Recipe Courtesy Whole Foods.