Greek? Italian? I dunno... Halibut entree and spread

Is it Greek or is it Italian?  I have no clue. 

So a week ago, I try some halibut in parchment paper. Turned out really good so I thought I'd share...and I am bored...
I think this parchment paper method has some real potential.  Keeps fish moist.  Is super easy and super fast.  Even though you serve it in burnt paper, for some silly reason, people think it is fancy.  lol.

So the entree first.  I took the left overs and mixed with mayo and it made some great halibut spread.  So I have that project after the entree.

Sorry, I don't use recipes, I don't measure.  Therefore I have zero recipes and no names.  lol.

This is as close as I can come for this attempt:

Ingredients
Halibut 
Roasted Garlic in oil
Artichoke hearts
Chopped green and kalamata olives
Spinach
Lime
Olive oil
Butter
Salt & pepper

I got the roasted garlic, artichoke hearts, olives at the groceries antipasto bar.

Season halibut lightly with salt and pepper.  You can almost eliminate this step depending on how salty your other stuff is. 
Chop up the garlic, artichoke hearts, and olives.
Take halibut and top with the chopped up condiments.
Sauté spinach in butter and place on top of condiments
Place lime slices on top. 
drizzle olive oil over the top.
Wrap in parchement paper
400 deg for 8 to 12 minutes depending on thickness. 



So I decided to try and make some spread I could share at the office.  Food is one the ultimatum motivators and favor generators at the work place.  LOL.

Once again, antipasto from the grocery store.  This time Olives, roasted garlic, artichoke hurts, roasted tomatoes, and capers. 

Chop it up.  This time I am going to marinate in a ziplock bag.  Added olive oil to help distribute the flavors better.  In the refrigerator overnight.

I plan to bake it in the same method as above using parchment paper.  I'll try some as is but plan to make the rest into spread.  I know it can be good since I made something similar with the entree left overs.  Will report results. 

I don't se any reason it wouldn't work for salmon.  Any additional ideas?

Sounds good!  I'll have to try it one day