- Heat oven to 425F.
- Use paper towel to dry halibut. Then, use hands to rub olive oil all over the fish
- Season with salt and pepper.
- Massage garlic on top and add dash red pepper flakes.
- Put parchment on a baking tray.
- Layer the fresh spinach, then fish on top in the center of the parchment paper
- Top fish with olives and tomatoes.
- Fold parchment over the top and cinch all around edges, creating a “packet”
- Bake for 10-12 minutes (checking after 8 minutes) depending on size and
thickness of fish. Remove when 125F degrees when tested with a meat
thermometer. Fish should be opaque all the way through and flake easily with a fork.
