1 Tbsp extra virgin olive oil

4 slices center-cut bacon, chopped

1 cup sliced red onion

4 clove garlic, minced

8 oz sliced mixed mushroom

¼ cup white wine, preferably Pinot Grigio

18 oz prepared polenta, sliced into 8 rounds

4 5-ounce halibut or cod fillets (see Tip), skinned

¼ tsp salt

¼ tsp freshly ground pepper

¼ cup sliced fresh basil


1. Preheat oven to 450°F. Tear off 4 sheets of parchment paper or foil (about 12 by 24 inches each); if using foil, coat with cooking spray.

2. Heat oil in a large nonstick skillet over medium-high heat. Add bacon and cook until softened and starting to brown, 2 to 3 minutes. Add onion and garlic. Cook, stirring occasionally, for 2 minutes. Stir in mushrooms and cook until beginning to brown, 4 to 7 minutes. Add wine and scrape up any browned bits. Remove from the heat.

3. To make packets, set a sheet of parchment or foil with a long side closest to you. Fold in half from a short end, then open like a book. Place 2 slices of polenta on one side. Set a fillet on the polenta and sprinkle with salt and pepper. Divide the mushroom mixture among the packets, spooning it over the fish. Close the packets and seal the edges with small, tight folds.

4. Place the packets on a large baking sheet. Bake the packets until the fish is just cooked through, about 14 minutes. (Carefully open one packet to check for doneness—be cautious of the steam.) Set each packet on its own plate. Cut an X in the top with scissors and carefully fold open. Serve sprinkled with basil.

Tip: Wild-caught halibut from the Pacific and Pacific cod, a.k.a. Alaska cod, are considered a good choice for the environment because it is sustainably fished and has a larger, more stable population, according to Monterey Bay Aquarium Seafood Watch (

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