Parchment Poached Halibut with oven-roasted fingerling potatoes and fennel

Parchment paper

4 fillets of Halibut, skin removed

1 lb. fingerling potatoes

2 bulbs of fennel, sliced thinly

½ lemon, very thinly sliced

2 cloves of garlic, diced

2 tbs. olive oil

Salt, Pepper

Combine potatoes, fennel, garlic, and olive oil, and salt and pepper on a sheet of parchment covering a baking sheet.

Roast at 400 for 25 minutes. Remove pan and place 4 halibut fillets atop the vegetables. Divide lemon slices among and atop the halibut fillets.

Fold up the edges of the parchment, like a gift, and roll the edges where it comes together to seal it. Tuck any loose edges underneath to ensure a tight seal.

Roast parcel for 15 minutes. Refrain from opening the parcels during baking.