You might be wondering where the lemon fish is in the photo above. Or the parsnips. Well, it was so delicious that it was literally scarfed down before photos could be taken. I’m not kidding. You’re definitely going to want to make this lemon fish recipe, and the well-cleaned plate above is proof.
This lemon fish recipe was inspired by one of my favourite chefs: Jamie Oliver. I love his recipes, and I love what he does in the crusade to make sure our kids are getting healthy food. Using whole and fresh ingredients without a lot of fuss or pretention is right in line with our goals. Even his foundation’s mission sounds pretty akin to our own philosophy about food and bringing awareness back into the kitchen, and keeping food traditions alive.
I’m constantly sending people to his extensive recipe catalog and gorgeous books because even if some of the recipes aren’t 100% clean, I find they can easily be adjusted to fit into the Clean Program, so you have a wider variety of recipes to choose from while going through our 21-Day Clean Program. This lemon fish recipe is based on his Fish in a Bag, with some tweaks to make it cleanse-friendly. The parchment cooks the fish absolutely perfectly, making it tender and flavorful, but we won’t tell if you take all the credit for it!
Lemon Fish Ingredients:
1 fennel bulb
1 large halibut piece (enough for two people), roughly 2″ wide and 8″ long
1/3 cup mixed olives (green, black, kalamata)
cold pressed olive oil
Peel and chop the parsnips while you bring a medium pot of water to a boil. I add a tiny pinch of sea salt to the pot, but this is optional.
Place the parsnips in the water when it’s at boiling point and cook for 8 minutes, or until tender when pierced with a fork.
Slice the fennel bulb, discarding the tough and brown outer layer, saving some of the green fronds.
Slice the lemon into thin rounds.
In a large bowl combine the piece of halibut with the fennel pieces, lemon slices, olives (leave the pits in, just warn your dinner companion if you’re not removing them) and fennel fronds.
When the parsnips are done, drain them and add to the mixture.
Drizzle a generous amount of olive oil (1-2 tablespoons) over everything and mix until well coated.
Place everything onto the center of a large piece of parchment paper. You should have some leftover juice from the bowl to drizzle over everything and if not, just add some more oil. I like to put the fish, skin side down on the bottom and layer some lemon over the top, then pile the rest of the mixture around and over it.
Fold up the edges of the bag, like a package, and roll the edges where it comes together to seal it.
Place the package on a baking sheet.
You can do this ahead of time and keep it in the fridge until you’re ready to cook.
When you are ready to cook, preheat the oven to 400°F and cook the package for 20 minutes if the fish is thin and 25 minutes if it’s thicker. Try not to open the package to check, as that releases the steam and juices. When the edges of the parchment are turning golden brown, I find that’s a pretty good gauge of when this is done. Lately, it’s taken about 25 minutes for my thick slabs of halibut to cook to perfection.
Remove from oven, open the package (I like to do this at the table as it releases the most wonderful smelling steam) and enjoy.
Recipe and Photography//Jenny Nelson