Halibut in Parchment
This fish en papillote recipe gently steams white fish, asparagus, herbs, lemon, and vegetables inside parchment paper for a light, flavorful meal with almost no cleanup.
Servings: 2 servings
Equipment
- parchment paper
Ingredients
- olive oil or olive oil spray
- 2 halibut filets sea bass, cod, scrod or any meaty white fish would work
- salt and freshly ground black pepper to taste
- 2 ounces dry white wine Sauvignon Blanc or Pinot Grigio
- zest of 1 lemon
- 2 slices lemon
- 1 tablespoon unsalted butter optional
- 2 sprigs fresh dill or ½ teaspoon dried
- 18 spears thin asparagus trimmed
- 6 cherry tomatoes halved
- 2 cloves garlic thinly sliced
- 1 small shallot thinly sliced
- pinch red pepper flakes optional
Instructions
Preheat Oven
- Preheat to 375°F
- Cut Parchment Paper
- Fold each square in half and cut into a large heart shape. Unfold and lay flat.
Prep the Paper
- Lightly brush or spray the inside of each parchment heart with olive oil.
Season the Fish
- Pat fillets dry. Season both sides with salt and pepper. Set aside.
Prep the Asparagus
- Snap off woody ends. Toss with lemon zest, a touch of olive oil, salt, and pepper.
Build the Base
- On one half of each parchment heart (just off-center), arrange half the asparagus.
- Add a few cherry tomato halves, sliced shallot, and garlic.
Add the Fish
- Place one fillet over each vegetable pile.
- Top each with a lemon slice, a sprig of dill (or a sprinkle of dried dill), and a pat of butter or a drizzle of olive oil.
Add Moisture
- Pour 1 ounce of wine over each fillet.
- Sprinkle with a pinch of red pepper flakes if desired.
Seal the Packet
- Fold the other half of the heart over the fish. Starting at the top, make small overlapping folds around the edges, pressing firmly as you go.
- Twist or fold the tip tightly to finish sealing.
Bake
- Place packets on a baking sheet, spaced apart. Bake in the center of the oven for 12–14 minutes, or until the packets are puffed and the fish flakes easily.
Serve
- Place packets on plates and let guests open them at the table to release the fragrant steam.
Notes
This version amps up the flavor with shallots, garlic, cherry tomatoes, and optional red pepper flakes while giving clearer, more structured steps for prepping, assembling, and baking.