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Not quite as vibrant and pretty as the raw ingredients, but delicious nonetheless.

We consider this a clear-out-the-fridge type of dish. We had some asian spinach (not quite sure of the exact name — any ideas?) that we layered under our halibut, plus ripe tomatoes and red onion. We added pinches of butter, instead of olive oil, and a big squeeze of lemon. (We also left the lemon section in the packet while it cooked.)

This is really a template for any type of baked fish. Closing it up in a packet steams the fish and vegetables and keeps everything moist. You could do a combination of soy sauce, ginger, and snow peas, or tomatoes, chick peas, and curry powder. Adding a few sprigs of fresh herbs enhances the aroma that wafts out when you open the packets.

Baked Halibut in Foil Packets
serves two

2 halibut filets, one-inch thick (about 1/2-pound each)
1 handful of fresh spinach leaves
1 small to medium ripe tomato, cut into thin wedges
1 quarter of a red onion, sliced
2 tablespoons unsalted butter, divided
4 sprigs fresh thyme
1/2 lemon, cut into 2 wedges
salt and pepper

Preheat the oven to 400 degrees. Lay out two sheets of heavy-duty aluminum foil, each about 12-14 inches long. Divide the spinach leaves among the two sheets, laying them close together in the middle. Lay one piece of halibut on each bed of spinach. Season generously with salt and pepper.

Divide the tomato wedges and onion slices between the two pieces of fish, laying them on top. Add one tablespoon of butter, cut into small pieces, to each, scattering the pieces over the fish and vegetables. Add two sprigs of thyme to each packet, squeeze a wedge of lemon over each, and add the lemon to the pile. Sprinkle another pinch of salt and pepper over each.

Fold up the edges of the foil to create a closed packet and bake, on a baking sheet, for about 20 minutes, just until the fish is opaque. Serve immediately, in the packets.

Related: Recipe: Fish Steamed in Banana Leaves

(Images: Elizabeth Passarella)