Halibut en Papillote
“En papillote” means to cook in paper. For this recipe we steam fish, vegetables, and herbs in parchment paper to create a complete dish. This results in a meal full of flavor, lightly cooked, in a quick amount of time.
10 minutes
15 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 184 |
| Fat: | 3 g |
| Carbohydrates: | 6 g |
| Protein: | 31 g |
| Calculated per serving. | |
Serves: 2
Serves: 2
Ingredients
- 1 Tbsp 1 Tbsp 1 Tbsp Shallot, thinly sliced
- 1 bunch 1 bunch 1 bunch Garlic Scapes
- 1/2 1/2 1/2 Lemon, thinly sliced
- 10 oz 10 oz 10 oz Halibut Filet, 2, filets
- 1 tsp 1 tsp 1 tsp Black Pepper
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to bake at 400°F.
- Rinse halibut under cold water, and pat dry with a paper towel.
- Place individual pieces of halibut on their own large sheet of parchment paper (approximately 15" x 15").
- Sprinkle halibut with black pepper.
- Top with shallot, lemon, and garlic scapes (about 2 scapes per cut of fish).
- Moving from one end to the other, roll the parchment paper inward toward the halibut, creating a sealed “pouch” for the fish.
- Place on baking sheet, and bake for 15 minutes (this is for a 1-inch-thick cut of fish—adjust the time according to thickness).
Notes
Open the parchment with caution, as there will be hot steam inside. Feel free to create this recipe using any cut of fish you like, and additional vegetables if desired. You can also use different cuts of meat for en papillote as well (adjust cook time accordingly).
Add a Note
My Notes:
About This Recipe
Coconut Free Dairy Free Egg Free GAPS Nightshade Free Nut Free Pescetarian Seafood Shellfish Free Sugar Free Whole30Never Miss a Bite
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Tasted great! I added a little Old Bay with the pepper, but other than that I followed the recipe exactly.
The halibut turned out perfectly even though my “pouches” weren’t! =)
The software wouldn’t let me choose 5 stars, or I would have. This was excellent. I loved the parchment technique…I had never tried that before…I had some parchment paper around for other dishes that use it.
I don’t really like fish much, but this sounded kind of good so I bought a piece and made it and it was excellent. I did have to put the fish back and give it another 5 min. though as the middle wasn’t completely cooked. Halibut is very expensive so I divided my piece into 2 and had it 2 nights.
You didn’t mention how to tell if it was done, so I looked that part up on the internet….it said when it turns white and no longer shiny.
This dish was very easy to make. Will definitely make it just like this again.
Ok, I figured out your software and did give it 5 stars! Had to look up what garlic scapes were and had to leave them out…I guess only people who garden have those? I substituted garlic.
Tasted at least as good as a fish restaurant! I’d seen parchment pouches used on Good Eats and wanted to try cooking fish this way. This was also my first experience with halibut. I didn’t have garlic scapes or shallots, so I substituted green onions. It turned out light and moist and with great flavor.