Foods To Help You Sleep: Halibut Packet with Mushrooms, Asparagus and Polenta
The foods we eat can have an effect on how hard or easy it is for us to fall or stay asleep. If you’re looking for a slumber-inducing dinner, try this delicious recipe for a savory baked halibut packet. It is a quick and easy dinner to serve before spring forward, so the whole family sleeps well.
Halibut is filled with vitamin B6, which helps with the production of melatonin. Melatonin is a hormone that is naturally produced by the body that helps you sleep better.
The recipe also features polenta, which is a healthy carbohydrate and high-fiber food source. Healthy carbs are better, but any time they are consumed, blood sugar naturally increases and gives the side effect of sleepiness.
Asparagus can also help with sleep because it is known to help regulate mood and tame anxiety due to its folate content.
Photo credit: A Healthier Michigan
- 1 tbsp. extra-virgin olive oil
- 4 slices turkey bacon, chopped
- 4 cloves garlic, minced
- 1 cup red onion, diced
- 8 oz. mushrooms (your choice), sliced
- 8 oz. of asparagus tips
- 1/3 cup white wine
- 1 tube prepared polenta (14-18 oz.), sliced into 8 rounds
- 4 halibut fillets (4-5 ounces for each fillet), skinned
- ¼ tsp. salt
- ¼ tsp. black pepper
- ¼ cup fresh basil, chopped
Halibut Packet with Mushrooms, Asparagus and Polenta Recipe
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.
3. Stir in asparagus and mushrooms and cook until mushrooms are beginning to brown, 4 to 7 minutes. Add wine and scrape up any browned bits. Remove from the heat to use later.
4. 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/asparagus mixture among the packets, spooning it over the fish. Close the packets and seal the edges with small, tight folds.
5. 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.
6. Set each packet on its own plate. Cut an X in the top with scissors and carefully fold open. Serve sprinkled with basil. Enjoy!