Season the halibut with salt and freshly cracked pepper.
Wash the potatoes well and slice each into ¼-inch thick rounds. Use a Japanese mandoline on the thickest setting to make this a quick task. Bring 4 quarts of water to a boil in a sauce pan. Add a generous pinch of salt and return the pan to a boil, then add the potato slices, reduce the heat to a simmer and simmer for 10 to 12 minutes until the potatoes are firm but tender. Drain the potatoes and cool under cold running water.
Divide the potato slices between two parchment paper bags and drizzle them with olive oil and then sprinkle the chives over the potatoes. Sprinkle evenly with 1 teaspoon of salt and a few grinds of pepper. Place the fish squarely on top of the potatoes and drizzle with olive oil. Sprinkle the fish evenly with the fennel pollen, parsley, and chives. Fold the ends of the parchment bags twice, then place on a baking sheet, with the end of the bag folded under the fish and potatoes to hold them down. Bake for 15 to 20 minutes until the parchment is browned and you can hear the fish juices bubbling inside.
Remove the pan from the oven. Slit the paper and serve. You can serve it along with greens and shaved fennel dressed and our Meyer Lemon and Shallot vinaigrette.
Notes
Recipe is adapted from an original recipe from Robert Sinskey Vineyards, another one of our favorite wineries.
Recipe by The Taste Edit at https://thetasteedit.com/halibut-parchment-fennel-pollen-potatoes/