Garlicky mushrooms spiked with bacon make a lovely garnish for halibut and polenta. We can't decide what we like best about this dish: the flavors, healthfulness, ease or the fact that there is so little cleanup! Serve with steamed green beans tossed with olive oil, whole-grain mustard and a squeeze of lemon.

David Bonom
Source: EatingWell Magazine, January/February 2012


Ingredient Checklist


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

  • 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.

  • 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.

  • 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.


Equipment: Parchment paper or foil

Tip: Look for U.S. wild-caught Pacific halibut, U.S. Pacific cod or Atlantic cod from Iceland and the northeast Arctic. For more information, visit Monterey Bay Aquarium Seafood Watch at

Nutrition Facts

272 calories; protein 31.6g; carbohydrates 13.9g; dietary fiber 1.1g; sugars 2.5g; fat 8.2g; saturated fat 1.8g; cholesterol 76.2mg; vitamin a iu 238.4IU; vitamin c 3.8mg; folate 34.2mcg; calcium 25.6mg; iron 0.8mg; magnesium 46mg; potassium 893.4mg; sodium 532.8mg; thiamin 0.2mg.

Reviews (6)

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8 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Easy and tasty I skipped oil and used bacon fat for frying other ingredients. I think I would drain bacon fat and then use oil to saute next time. It would be healthier. This was amazingly good. Having a mixture of mushrooms helped. Pros: Not too many ingredients pretty healthy Read More
Rating: 4 stars
I thought this was tasty! The only thing was I would have kept the polenta seperate next time. It got a little watery/sloppy. Read More
Rating: 5 stars
Quick prep and clean-up; perfect for a singleton or couple i ended up using haddock as i couldn't get halibut at the time of my meal prep. i also didn't end up putting the polenta in the packet as i'm not really a polenta fan. instead i cooked up some farro for the grain. i was going to saute some kale but didn't have time. that would have made a great meal. Also i found the bake time a little long but maybe that was because i wasn't using the polenta. My partner scraped the plate- that's a sign of a keeper recipe! Pros: easy clean up; limited ingredients; quick Read More
Rating: 4 stars
Easy quick meal I made this with my daughter who is newly married and just beginning to take cooking to the next level. We both loved the recipe! It was quick flavorful and perfect for an evening just hanging out. The prep time and cook time were accurate. We also made the recommended green beans and enjoyed those as well. Pros: Quick clean up Read More
Rating: 5 stars
Surprising winner! I couldn't find any prepared polenta so I made my own with corn meal. I boiled 3:1 ratio of salted water to cornmeal for 25-30 mins stirring often with a whisk. It became very thick and dense. I placed it in a buttered dish and let it cool for 15 minutes as it takes the shape of the dish. Then it was ready to cut up and use in the recipe. I followed the rest of the recipe as is and it turned out beautifully. My partner said it was one of my best meals! We loved it! I would make this for company for sure. Pros: Easy-fancy Cons: none! Read More
Rating: 5 stars
I love the "package" way to cook foods. Nice to be able to determine portion size. This recipe is unique with the pesto either pre-made or homemade. Great combination of flavors. A favorite fish recipe. Thank You Read More
Rating: 4 stars
Quick tasty and gorgeous meal Just made this for dinner last night. The prep work is a snap and the packets come out of the oven beautifully - probably one of the best looking dishes I've made this year. I halved the recipe to feed two and omitted bacon as I am a pescetarian. It had wonderful flavor and was so filling that I couldn't finish my portion! Best of all the dish is low-fat carb-controlled and protein-rich. Highly recommended! Read More
Rating: 5 stars
Absolutely one of my favorites for a dinner party. Used for a dinner party of 8 but made 10 packets. Super easy and holds well in oven for at least an hour. I made my own Polenta and added Cayenne Pepper and Pamesean Cheese this added another layer of flavor. Our guests loved the packets! Super fun surprise and Interesting way to serve. We served with roasted Brussel Sporuts and once packet opened the juices added to the flavor of the Brussel Sporuts. Look forward to making again. Read More