Best 2 Halibut En Papillote Recipes

Embark on a culinary journey with our versatile Halibut en Papillote, a dish that embodies elegance and simplicity. This French cooking technique involves enveloping delicate halibut fillets in parchment paper, creating a flavorful and moist masterpiece. Whether you prefer a classic preparation with lemon and herbs or a more adventurous combination of sun-dried tomatoes and capers, our collection of recipes offers a delightful range of options to suit every palate. Prepare to tantalize your taste buds with this healthy and visually stunning dish that is perfect for a romantic dinner or a special occasion.

Here are our top 2 tried and tested recipes!

FISH EN PAPILLOTE, MEDITERRNANEAN-STYLE

Fish en Papillote, Mediterrnanean-style image

Tender, flavor-packed fish en papillote with green peppers, tomatoes, and a light lemony sauce, all cooked together in parchment parcels. I used cod fillet in this recipe, but any fish fillet that (no thicker than 1 inch) such as halibut, trout, snapper, or even salmon should work.

Provided by Suzy Karadsheh

Categories Main Course

Number Of Ingredients 13

Ingredients

1 1/4 lb cod fish fillet ((1-inch thick) cut into 4 pieces)
Kosher salt and black pepper
1/2 tomato (thinly sliced into 4 rounds)
½ green bell pepper (cored, thinly sliced into 4 rounds)
½ lemon (thinly sliced into rings)
Handful pitted green olives (optional)
¼ cup extra virgin olive oil
Juice of ½ lemon
1 shallot (chopped)
2 garlic cloves (chopped)
1 tsp oregano
1 tsp paprika
½ tsp cumin

Steps:

Heat the oven to 425 degrees F.
Season the fish with kosher salt and pepper on both sides.
Prepare the sauce. Place the olive oil, lemon juice, shallots, garlic and spices in a small mixing bowl or measuring cup and whisk to combine.
Prepare 4 large pieces of parchment paper (about 12 inches or so on each side). Fold the parchment pieces down the middle to mark two halves.
Assemble the pouches. Place each fish fillet on the bottom half of a parchment piece. Spoon 2 tablespoons of the prepared sauce over the fish. Add 1 lemon slice, 1 tomato slice, and 1 bell pepper slice on top.
Fold the top half of the parchment paper over the fish and veggies and go around to fold and secure each piece of parchment around the fish and veggies creating a well-wrapped pouch.
Place the fish pouches on a large baking sheet. Bake on the middle rack of your heated oven for 12 to 15 minutes or until the fish is fully cooked and flakes easily.
To serve, leave the fish and veggies in their own closed parchment pouches and transfer each pouch to a serving plate.

Nutrition Facts : Calories 221.3 kcal, Carbohydrate 4.9 g, Protein 26.1 g, Fat 11.7 g, SaturatedFat 1.7 g, Sodium 370.9 mg, Fiber 1.4 g, Sugar 1.7 g, ServingSize 1 serving

HALIBUT EN PAPILLOTE

Halibut en Papillote image

It's a super easy, super fast, and really flavorful way to prepare halibut but the best part happens at the table, when you tear open that parchment paper package. You can see the quinoa, the bright vegetables, and the steam rising off to the side...that's when you know you're in business.

Provided by Kevin Gillespie

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/3 cup turnips
1/4 cup carrots
1/4 cup sugar snap peas
1/4 cup shallot, sliced
1/4 cup jalapeno, minced
2 cloves garlic, thinly sliced
1 cup cabbage, thinly sliced
2 cups quinoa, cooked
salt
Pepper
1/4 cup olive oil
4 halibut fillets, skinless, 3 oz each
1 lemon
Scallions, white and light green parts, sliced

Steps:

Preheat oven to 400 degrees F (convection, if possible). Prepare the vegetables: Peel and slice the turnip on a mandoline, then julienne into matchsticks. Set aside. Do the same for the carrots. Then slice the shallot, jalapeno, sugar snap peas, garlic, and cabbage. The vegetables should be roughly the same size, so they cook evenly.
Assemble the papillote: Lay parchment paper on a rimmed baking sheet. Place 1/2 cup quinoa in the middle of the parchment and then layer 1/4 of each vegetable on top (for 4 individual papillotes). Season with a pinch of salt, pepper, and a drizzle of olive oil. Place a halibut fillet on top and drizzle with more olive oil, salt, and a bit of lemon zest. Bring the two sides of the parchment up over the halibut, align the edges, and fold down the parchment tightly over the fish. Turn the packet and fold the ends of the parchment under the fish to create a tight packet. Bake 8-12 minutes.
Finish the dish: The halibut is cooked when the fish is opaque and firm to the touch. Set the packet on a serving plate and carefully open. Finish with 1 tablespoon olive oil, scallions, and lemon juice and serve.

Tips:

Fresh is best: For the most flavorful halibut en papillote, use fresh halibut fillets. If using frozen fillets, be sure to thaw them completely before cooking. Season simply: A few simple seasonings, such as salt, pepper, and lemon juice, are all you need to bring out the natural flavor of the halibut. Don't overcrowd the parchment paper: When wrapping the halibut fillets in parchment paper, be sure to leave some space around them so that the steam can circulate and cook the fish evenly. Cook until just opaque: Halibut cooks quickly, so be careful not to overcook it. The fish is cooked when it is just opaque in the center. Serve immediately: Halibut en papillote is best served immediately after cooking, while the fish is still hot and flaky.

Conclusion:

Halibut en papillote is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. With its simple ingredients and elegant presentation, this dish is sure to impress your guests. So next time you're looking for a healthy and flavorful seafood dish, give halibut en papillote a try. You won't be disappointed!