Eat and drink! Halibut en Papillote with Lemon, Mushrooms & Toasted Sesame Oil

We bring you another delicious recipe, this week inspired by 'The Clean Plate: Delicious, Healthy Recipes for Everyday Glow by Gwyneth Paltrow'

As far as I’m concerned, almost anything with toasted sesame oil is going to be good, and that’s certainly true of this ginger-scented halibut and mushroom parcel. This serves two, but could be easily scaled up for a bigger crowd. (It seems like all my friends want to come over when I’m making it.)

Ingredients

2 medium shiitake, oyster, or maitake mushrooms, thinly sliced
2 (6-ounce) halibut fillets, skin removed
Flaky sea salt and cracked black pepper
½ teaspoon grated lemon zest
½ teaspoon grated fresh ginger
2 spring onions, thinly sliced
1 teaspoon coconut aminos
½ teaspoon toasted sesame oil, plus more for drizzling
4 lemon slices

Preheat the oven to 200°C /400°F. Lay out two 9×11-inch sheets of parchment paper on a flat surface. Place the sliced mushrooms in the lower third of each parchment sheet. Season the halibut fillets generously with salt and pepper and place them on top of the mushrooms.
Divide the lemon zest, ginger, spring onions, coconut aminos, sesame oil, and lemon slices evenly between the fillets. Fold the top half of the parchment paper over the fish to make a rectangle. Starting on one side, crimp the edges together tightly so no liquid can escape and the contents are completely enclosed. Repeat with the other two edges, then place the parcels on a baking sheet and bake for 12 to 15 minutes, depending on the thickness of the fillets.
Transfer the parcels to individual plates. Carefully cut open the parchment paper (the steam inside is hot) and serve.