Recipes and Cooking Parchment-Baked Halibut with Thyme and Olives One of the best parts of this sheet pan dinner recipe? There's almost no clean-up! Since the fish and potatoes bake in a packet of parchment paper, all the juices stay in the packet too (and make your meal more flavorful). By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 20 mins Total Time: 35 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 pound multicolored fingerling potatoes, halved Coarse salt and freshly ground black pepper ¼ cup olive oil 8 - 12 sprigs fresh thyme 4 small halibut fillets or other white fish like cod or hake, skinned (1 1/4 pounds total) ½ cup olives, pitted if desired Lemon wedges Directions Preheat oven to 425°F. Place potatoes in a large microwave-safe bowl with 1 tablespoon water; cover. Microwave on 100 percent power (high) 5 minutes. Let cool slightly. Cut four 15-inch square sheets of parchment paper. Fold each in half to crease; unfold. Drizzle about 1/2 teaspoon olive oil in the center of one half of each parchment sheet. Place potatoes on oil. Arrange fish on top of potatoes. Season lightly with salt and black pepper. Drizzle with remaining oil, dividing evenly among packets. Top with a few thyme sprigs and olives. Fold other half of the parchment over fish. Beginning at one corner at the fold, tightly fold both layers of parchment up toward center. Continue folding and pleating around the edge to create an airtight packet. Tuck last corner underneath to close. Transfer packets to a baking sheet. Bake 10 to 12 minutes or until paper has puffed and fish is opaque. If desired, serve with lemon wedges. Makes 4 servings. Rate it Print Nutrition Facts (per serving) 449 Calories 24g Fat 33g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 449 % Daily Value * Total Fat 24g 31% Saturated Fat 3g 15% Cholesterol 69mg 23% Sodium 429mg 19% Total Carbohydrate 33g 12% Total Sugars 2g Protein 29g Vitamin C 31.7mg 159% Calcium 84mg 6% Iron 2.4mg 13% Potassium 1264mg 27% Folate, total 47.9mcg Vitamin B-12 1.5mcg Vitamin B-6 1.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.