Parchment-Baked Fish with North African Chermoula Sauce

parchment fish
Halibut is cooked en papillote (in parchment) with a paprika- and cumin-laced herb sauce that takes its cue from North African chermoula.Thomas Payne

Cookbook author Julia Turshen came up with this recipe while living in a small studio apartment in New York City. Cooking fish wrapped in a layer of parchment paper was one of her first “small victories,” creating an odorless, mess-free dinner with very little effort and cleanup. The chermoula in this recipe is a North African-inspired pesto of sorts, made with parsley, cilantro, paprika, and cumin, though an Italian-style basil pesto would work just as well.

What You Will Need