Halibut En Papillote with Lemon, White Wine and Herbs
Make this Halibut En Papillote for an easy, elegant weeknight meal! Made with fresh halibut fillet, white wine, lemon wedges, garlic fresh thyme and herbs, and simple seasonings.
I learned how to make fish en papillote at cooking school! We made it with salmon instead of white fish, and it was so memorable. I think any mild flavored piece of fish will work nicely for this recipe, but baked halibut en papillote is super special.
The parchment paper packet creates an opportunity for the fish to steam in a moist environment, creating a dish that is buttery and rich in texture. It’s so amazing!
I used fresh halibut filets, fresh herbs from our garden, lemon, white wine, garlic, olive oil and a sprinkle of salt and pepper.
Roasting any type of fish in a parchment paper pouch creates a nice steamy environment for it to cook without losing any moisture!
My instructor recommended we make this for Valentine’s Day, because it’s tradition to cut your parchment in heart shape shapes! For the parchment pouch, cut two matching circles (or ovals, or hearts, or whatever) out of parchment paper. I typically aim for about 8 inches on all sides for a 5–6-ounce filet of fish. You can always trim it down if needed!
It’s wonderful to have your own portions. You can even plate the parchment packets directly on each dinner plate and let everyone open their own packet!
Then, I place fish in the center of the parchment and layer the ingredients over the top. Then, I place the second layer of parchment over the top of the fish, and crimp the parchment pieces together, creating a tight seal.
Although there is a bit of prep time, one you get used to making the parchment packets, I think this is the easiest way to make a flavorful dinner with halibut steak using hot steam!
Serving Suggestions for Halibut en Papillote
The fresh, light flavors of this baked halibut recipe deserve equally light and flavorful side dishes! I recommend this Orzo Pesto Salad, Italian House Salad or Sesame Sautéed Asparagus.
Simple brown rice or a garlic butter pasta are also great choices.
Recipe Substitutions and Additions
As always, this is YOUR dinner! Feel free to add additional items into the packet to roast alongside the herbs. I love to add:
- A few cherry tomatoes
- A handful of fresh, trimmed green beans
- A few mushrooms, chopped zucchini, fresh fennel or your favorite vegetables
- Additional fresh basil or herbs
- A spoonful of capers, olives or smashed garlic cloves.
- Add slices of onion or shallot.
- Add lemon zest over the top of the fish before folding the packets
- Sprinkle Parmesan cheese over the seafood right before serving
When it comes to substitutions, you can:
- Instead of the fresh lemon juice, use lime juice or balsamic vinegar.
- Substitute salmon, tilapia, snapper or grouper for the halibut.
Storing Leftovers
I doubt you have leftover halibut, but if you do, store it in an airtight container in the refrigerator for up to 3 days.
I recommend reheating in the skillet or air fryer for just a few minutes, until it’s just barely warmed through. This will help keep it from being tough.
I hope that you enjoy this halibut in parchment! If you make it, I’d love to hear how it went in the comments below.
Halibut En Papillote
Ingredients
- 12 ounces halibut, 2 filets, skin removed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 lemon slices
- 1 tablespoon white wine
- 1 tablespoon butter, or extra virgin olive oil
- 1 clove garlic, minced, or 1/8 teaspoon garlic powder
- 2 tablespoons fresh herbs, thyme sprigs, rosemary, fresh dill or fresh parsley
Instructions
- Preheat the oven to 400˚ Fahrenheit.
- Pat fish dry with paper towel. Prepare two 8-inch rounds of parchment per fish filet.
- Lay the fish filet down on a round of parchment. Sprinkle fish with salt and pepper. Lay lemon slices on top of each piece of halibut. Then, add a splash of white wine and the butter. Finally, add minced garlic and fresh herbs.
- Place the second round of parchment paper over the fish. Then, cinch the two rounds of parchment together by folding it over itself along the edges, creating a sealed packet.
- Place packets on a large, rimmed baking sheet.
- Bake for about 15 minutes, or until the fish flakes easily using the tines of a fork.
- Allow to rest for 1-2 minutes before opening the packet. Serve immediately.
Easy directions
Thank you, Raisa! I have definitely worked hard to learn how to write the recipes in a way that is clear. My first recipes were so confusing! We live, we learn. 🙂
Made this for friends last night and everybody loved it!
This is my new favorite halibut recipe!
This turned out fantastic! My family loved it.
This was the perfect weeknight dinner.
This was so good!