Halibut in Paper

Halibut in Paper

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  • Prep Time


  • Total Time


  • Servings



  • 2

    zucchini, green part only, julienned

  • ¼

    lb. haricots verts, sliced on the bias

  • 2

    plum tomatoes, seeded, guts removed, and julienned

  • ½

    red onion, thinly sliced

  • 1

    clove garlic, smashed and finely chopped

  • Pinch of crushed red pepper

  • EVOO

  • 1

    tbsp. fresh thyme leaves

  • Kosher salt

  • 1

    lemon, sliced

  • 4

    6-ounce halibut fillets

  • 1

    cup dry white wine


1. Preheat the oven to 500. 2. Fold four 9x13 pieces of parchment paper in half. Starting at the top of the fold, cut each piece into a large half heart shape. When the papers are open, they should be the shape of full hearts. Bigger is better, and they don't have to be perfect. 3. In a large bowl, combine the zucchini, haricots verts, tomatoes, onion, garlic, and red pepper. Toss with olive oil and season with the thyme and salt. Oil and salt the halibut as well. This is the only chance to season the veggies and the fish, so take advantage of it and taste until everything tastes good. 4. Open the parchment paper hearts and brush the paper with olive oil, leaving a 1-inch border. 5. Divide the seasoned veggies evenly between the parchment hearts, then lay the fish on top and place two lemon slices on top of each fish fillet. Close the paper in half over the fish. Working from one end of the parchment to the other, fold the bottom of the paper over the top to create a closure. The seal needs to be really secure so the steam won't escape during the cooking process. Before the package is completely sealed, carefully pour an equal amount of wine into each and complete the enclosure. Put the package on a baking sheet and cook for 8 to 9 minutes. 6. Remove the packages from the oven and place each one on a serving dish. Let the diner slice open the package to enjoy the puff of steam.


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