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Halibut on a plate with veggies, herbs, and lemon.

Halibut en Papillote with Vegetables (30 Minutes)

Allie Hagerty
This easy halibut en papillote recipe features halibut baked in parchment paper with fennel, cherry tomatoes, capers, shallot, garlic, lemon, white wine, and butter. Finished with a bright parsley and dill salad, it’s a fresh and flavorful seafood dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Servings 2 servings

Equipment

  • Rimmed sheet pan
  • parchment paper
  • cutting board
  • Knife
  • microplane

Ingredients
  

  • 2 6-ounce skinless halibut fillets
  • 1 teaspoon kosher salt plus more to taste
  • ½ teaspoon freshly ground black pepper plus more to taste
  • 1 small fennel bulb cored and very thinly sliced
  • 1 cup cherry tomatoes halved
  • 2 tablespoons capers drained
  • 1 small shallot thinly sliced
  • 2 cloves garlic thinly sliced
  • Zest of 1 lemon
  • 3 tablespoons lemon juice
  • 3 tablespoons dry white wine
  • 1 teaspoon Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter cut into small pieces
  • Crushed red pepper flakes to taste (optional)

Herb Salad

  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice
  • Pinch of kosher salt
  • Freshly ground black pepper to taste

Instructions
 

  • Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Place a rimmed sheet pan in the oven while it heats. Tear off two large pieces of parchment paper, about 16 inches long each. Fold each piece in half like a book, then open it back up. Season the halibut with 1 teaspoon kosher salt and ½ teaspoon black pepper.
  • On one side of each parchment piece, layer the fennel, cherry tomatoes, capers, shallot, and garlic. Sprinkle the lemon zest over the vegetables and add crushed red pepper flakes, if using.
  • Place a halibut fillet on top of each vegetable pile.
  • In a small bowl, whisk together the lemon juice, white wine, and Dijon mustard until smooth. Spoon the mixture evenly over the fish and vegetables.
  • Then drizzle each packet with olive oil. Dot the fish with the butter pieces.
  • Close the parchment over the fish and crimp the edges tightly all the way around to form a sealed packet. You want a tight seal so it puffs and steams properly. Carefully place the packets on the hot sheet pan. Bake for 12 to 15 minutes, depending on thickness. The parchment should puff up.
  • While the fish bakes, make the herb salad. In a small bowl, toss the parsley and dill with olive oil, lemon juice, a pinch of salt, and black pepper.
  • Let the packets rest for 2 minutes, then cut them open carefully since the steam is hot. Spoon some of the juices over the fish, then top each fillet with the herb salad. Taste and add more salt, pepper, or lemon if you want it extra bright.

Notes

  • Use halibut fillets that are similar in thickness so they cook evenly.
  • Open the packets carefully since hot steam will escape.
  • Spoon the juices over the fish before serving because that liquid in the packet is part of the sauce.

Nutrition Facts

Calories: 496kcalCarbohydrates: 9gProtein: 33gFat: 35gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 0.5gCholesterol: 113mgSodium: 1541mgPotassium: 1014mgFiber: 1gSugar: 4gVitamin A: 844IUVitamin C: 31mgCalcium: 43mgIron: 1mg
Keyword Fish, halibut
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