Name: Halibut en Papillote
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: French
Ingredients: 2 halibut fillets (6-8 oz each); 1 small zucchini, julienned; 1 small carrot, julienned; ½ cup cherry tomatoes, halved; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon fresh thyme (or ½ teaspoon dried); 1 teaspoon lemon zest; Juice of 1 lemon; ¼ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons white wine (optional); 2 tablespoons unsalted butter, cut into small cubes; 2 sheets parchment paper (about 12×16 inches)

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Why You’ll Love This Recipe

Healthy & Light: Steamed inside parchment, preserving nutrients and moisture.
Elegant Presentation: Impress guests with beautiful, individual parchment packets.
Customizable: Add your favorite vegetables and seasonings.
Minimal Cleanup: Cooking in parchment paper means no messy pans!

Ingredients

2 halibut fillets (6-8 oz each)
1 small zucchini, julienned
1 small carrot, julienned
½ cup cherry tomatoes, halved
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon fresh thyme (or ½ teaspoon dried)
1 teaspoon lemon zest
Juice of 1 lemon
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons white wine (optional)
2 tablespoons unsalted butter, cut into small cubes
2 sheets parchment paper (about 12×16 inches)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Parchment Paper

Preheat oven to 400°F (200°C).
Cut two sheets of parchment paper into large ovals or rectangles.

2. Assemble the Packets

Place half of the zucchini, carrots, and cherry tomatoes in the center of each parchment sheet.
Lay a halibut fillet on top of the vegetables.
Drizzle with olive oil, lemon juice, and white wine (if using).
Sprinkle with garlic, thyme, lemon zest, salt, and pepper.
Top each fillet with a few cubes of butter.

3. Fold & Seal the Packets

Fold the parchment paper over the fish and crimp the edges to create a sealed packet.
Place the packets on a baking sheet.

4. Bake the Halibut

Bake for 12-15 minutes, until the fish is opaque and flakes easily.

5. Serve & Enjoy

Carefully open the packets (watch for steam!) and serve immediately.

Servings and Timing

Servings: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Asian-Inspired: Use soy sauce, ginger, and bok choy instead of lemon and thyme.
Mediterranean: Add olives, capers, and sun-dried tomatoes.
Spicy Kick: Sprinkle red pepper flakes or add sliced jalapeños.

Storage/Reheating

Storage: Store leftover fish in an airtight container in the fridge for up to 2 days.
Reheating: Gently warm in the oven at 300°F (150°C) for 5-7 minutes.

FAQs

1. Can I use frozen halibut?

Yes! Thaw completely before cooking for even results.

2. Can I use foil instead of parchment?

Yes, but parchment allows better steaming and presentation.

3. What side dishes go well with this?

Serve with rice, quinoa, or a fresh salad.

4. Can I prepare these packets ahead of time?

Yes! Assemble up to 4 hours in advance and refrigerate until ready to bake.

5. What other fish can I use?

Salmon, cod, or sea bass work well with this method.

Conclusion

Halibut en Papillote is a simple, elegant dish that’s full of flavor while being light and healthy. Whether for a special occasion or a quick weeknight dinner, this method ensures perfectly cooked, tender fish every time. Try it today for a gourmet experience at home!