Halibut en Papillote Recipe: A Flavorful Mediterranean-Inspired Dish
Cooking halibut en papillote is one of the best ways to achieve a perfectly tender, moist, and flavorful fish without much effort. This classic French cooking technique, which means "in parchment," involves sealing the fish and vegetables in a paper pouch to allow them to gently steam in their own juices.
This Mediterranean halibut recipe combines fresh and vibrant ingredients like cherry tomatoes, Kalamata olives, haricots verts (French green beans), and Yukon Gold potatoes, creating a well-balanced and delicious meal that’s packed with nutrients. The combination of the buttery, flaky halibut with the briny olives, sweet tomatoes, and zesty lemon creates an unforgettable taste experience.
Not only is this recipe easy and healthy, but it also makes for an elegant presentation. The beauty of cooking fish in parchment paper is that it locks in moisture, ensuring that the fillets remain juicy and tender while infusing them with all the flavors of the ingredients inside the packet. Best of all, there’s minimal cleanup—just toss the parchment after serving!
If you're looking for an easy halibut dinner recipe that’s both low-carb and packed with omega-3 fatty acids, this is the perfect choice.
Kitchen Equipment
Strainer
Spoon or spatula
Kitchen twine (optional, if tying instead of folding parchment)
Ingredients (Serves 2)
2 halibut fillets (6 oz each)
1 cup cherry tomatoes, halved
¼ cup Kalamata olives, pitted and sliced
½ cup haricots verts (French green beans), trimmed
6 small Yukon Gold potatoes, thinly sliced
2 cloves garlic, minced
2 tbsp extra-virgin olive oil
2 tbsp dry white wine (optional)
1 lemon, cut into 1/4” rounds
1 tbsp fresh parsley, chopped
½ tsp natural unrefined salt
¼ tsp black pepper
½ tsp crushed red pepper flakes (optional)
2 tbsp unsalted butter, cut into small pieces
Directions
1. Preheat the Oven
Preheat your oven to 400°F (200°C) and prepare a baking sheet for the papillote packets.
2. Prepare the Potatoes
Since Yukon Gold potatoes take longer to cook, blanch them first:
Bring a pot of salted water to a boil.
Add the thinly sliced potatoes and cook for 2-3 minutes, until just fork-tender.
Drain and set aside.
3. Assemble the Parchment Packets
Cut two large sheets of parchment paper (about 15 inches each).
Fold each sheet in half, then reopen and lay flat.
On one half of each sheet, layer the potatoes, haricots verts, cherry tomatoes, and olives.
Place a halibut fillet on top.
Sprinkle each fillet with minced garlic, salt, black pepper, and red pepper flakes.
Drizzle with olive oil then add a splash of white wine if using.
Top each fillet with small butter pieces and fresh parsley.
4. Seal the Packets
Fold the parchment over the fish and vegetables.
Starting at one edge, make small overlapping folds to tightly seal the edges, creating a half-moon shape.
Tuck the end under or secure with kitchen twine if needed.
5. Bake the Fish
Place the packets on a baking sheet and bake for 12-15 minutes, depending on the thickness of the fish.
The parchment should puff up as steam builds inside.
6. Serve and Enjoy
Transfer the packets to serving plates and carefully cut them open to release the fragrant steam.
Serve directly in the parchment for a rustic presentation or plate the fish with its vegetables and juices.
Serving Suggestions
Pair this dish with a crisp Sauvignon Blanc or a light-bodied Chardonnay. For a heartier meal, serve alongside crusty sourdough bread to soak up the flavorful juices.
This Halibut en Papillote is a fantastic way to enjoy fresh, vibrant ingredients with minimal cleanup—perfect for an elegant weeknight dinner or a special occasion. Bon appétit!
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