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It’s detox season, and who better to show us how to do it well than Gwyneth Paltrow? The Goop founder has just released a new cookbook, The Clean Plate: Eat, Reset, Heal ($32) that showcases various six week-long cleanse plans along with downright delicious recipes to nourish and energize you on your specific journey. She focuses on simple, whole ingredients and avoids common food sensitivities so all can dish happily.

We took an early look at some of the recipes in the book and admit that this simple halibut will be on steady meal rotation around here. Cooked en papillote until tender and flaky, this halibut steams with a bevy of aromatics, including ginger and lemon. We love that you can prepare it and serve it on the table in less than 30 minutes, no special equipment or fancy ingredients needed.

Halibut en Papillote with Lemon, Mushrooms & Toasted Sesame Oil

(Serves 2)

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. Like the previous papillote recipe, 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
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon grated fresh ginger
  • 2 scallions, thinly sliced
  • 1 teaspoon coconut aminos
  • 1/2 teaspoon toasted sesame oil, plus more for drizzling
  • 4 lemon slices

Directions:

1. Preheat the oven to 400°F. Lay out two 9×11-inch sheets of parchment paper on a flat surface.

2. 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.

3. Divide the lemon zest, ginger, scallions, coconut aminos, sesame oil, and lemon slices evenly between the fillets.

4. 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.

5. Transfer the parcels to individual plates. Carefully cut open the parchment paper (the steam inside is hot) and serve.

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(Excerpted from the book THE CLEAN PLATE: EAT, RESET, HEAL by Gwyneth Paltrow. Copyright © 2019 by Gwyneth Paltrow. Reprinted with permission of Grand Central Life & Style. All rights reserved. Photo via Ditte Isager, copyright 2019.)