Halibut “En Papillote”

This one is an absolute show stopper! Steam-roasted in parchment-paper parcels. Any fatty filleted fish works. Adapted from a Wall Street Journal recipe.

After you open the parcels, you’ll drizzle with a muddle of parsley garlic and lemon


  • 2 halibut fillets about ½ inch thick  (total 12ozs ish) 
  • Kosher salt
  • 2 lemons
  • 4 tablespoons minced fresh parsley 
  • 2 cups halved cherry tomatoes
  • 1 teaspoon red-wine vinegar
  • 7 tablespoons olive oil, plus more for drizzling
  • 3 cloves garlic, minced or finely grated
  • 1 cup peas/snow peas or a bunch of thin asparagus 
  • 4 tablespoons white wine
  • Baby potatoes
  • Salad 


  1. Preheat oven to 450 degrees. Salt fish on both sides. Finely grate zest of 1 lemon over fillets. Sprinkle on 1 tablespoon parsley 
  2. In a bowl, toss tomatoes with vinegar and 3 tablespoons oil. Stir in 2 minced garlic cloves and season with salt. Lightly crush tomato mixture until juices pool in bowl. Toss in peas/snow peas/thin asparagus.
  3. Create your parcels: Arrange each halibut fillet on a rectangle of parchment paper, leaving a 2-inch border all the way around. Spoon tomato-veg mixture and some juices over fish. Pour 1 tablespoon wine over each fillet and make a parcel. Fold foil over edges and crimp to seal. Place parcels on 2 baking sheets and bake until paper puffs and browns and fish is easily pierced with a knife and flakes when prodded, about 15 minutes.
  4. In a bowl or mortar, combine remaining parsley and garlic. Finely grate in zest of 1 lemon. Add juice of 1 lemon and remaining oil. Smash with pestle to form a chunky sauce. Add more lemon juice, oil and salt to taste.
  5. Cut open parcels at table and drizzle parsley concoction over contents. We served with fried baby potatoes and green salad and a glass of your favorite chilled white wine. I recommend a Sancerre or a Sauvignon Blanc 

Adapted from the WSJ from Michael Tusk