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If you’re looking for delicious baked halibut recipes, you will love this bright halibut en papillote recipe. 
Parchment paper packets filled with halibut baked with cherry tomatoes and lemongrass.
 Last week my very generous friend Jenn dropped off a Nordstrom shopping bag filled with frozen halibut. Jenn’s husband just got back from a guys’ fishing trip in Alaska, and judging by the pictures and the fish we received, I’d say he’s quite the fisherman.
 

6 large freshly caught Alaskan halibut hang on a line in front of a sign in Alaska that reads "Glacier Bear Lodge"

 That’s a lot of halibut. image from the Halls

WHY THIS HALIBUT RECIPE WORKS 

Halibut is a type of whitefish that has a mild, delicate flavor. It’s often compared to cod, but halibut has a richer flavor and a firmer texture. With its prized delicate flavor and firm, flaky texture, halibut works well baked en papillote with aromatics like lemongrass, garlic, and ginger.

Halibut from the East Coast is more delicate than Alaskan, and can easily fall apart when grilled or seared. Steaming or poaching this type of halibut is the best option for keeping it from falling apart. 

WHAT IS EN PAPILLOTE? 

A parchment paper pouch filled with fish, lemons, and herbs on a black background.

Cooking en papillote is a simple and healthy way to prepare fish or poultry. En papillote means “in parchment,” and the dish is made by wrapping food in parchment paper or foil packets. The food steams in its own juices, resulting in moist and flavorful dishes.
 
Baking fish in parchment packets, or en papillote, is one of my favorite methods of cooking because there are no dishes to clean up and all the prep can be done hours in advance.

HOW TO MAKE THE BEST HALIBUT RECIPES 

Halibut can be baked, braised, broiled, pan-roasted, fried, or grilled on the BBQ. My favorite halibut recipe is this baked en papillote recipe, but here are more ideas.  Meatier Alaskan halibut is fine for the grill, while delicate East Coast halibut is better cooked very gently. 

  • Tacos 
  • Fish ‘n Chips 
  • Sandwiches 
  • Kabobs 

WHAT YOU’LL NEED FOR THIS BAKED HALIBUT RECIPE A stalk of lemongrass on a marble countertop.

  • Parchment paper. I recommend using unbleached parchment paper. In a pinch, you can also use foil. 
  • Halibut Filets 
  • Salt & Pepper 
  • Olive Oil 
  • Garlic 
  • Ginger 
  • Lemongrass 
  • Cherry Tomatoes 

HOW TO MAKE FISH EN PAPIOTTE 

A raw halibut filet on an open piece of parchment paper topped with salt and pepper, lemongrass, and cherry tomatoes.
 
To make this recipe, start by cutting parchment paper into large (about dinner plate-sized) hearts. See the video in the recipe card for details. 
 
Next, place a piece of raw fish on one half of the heart. Season and top with any other ingredients before covering with the other side of the parchment and sealing. At this point, you can keep the parchment packages in the refrigerator until you’re ready to eat or you can bake them immediately.  
 
Yield: Serves 4

Lemongrass and Cherry Tomato Halibut en Papillote

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Add this to your list of must-try halibut recipes! Halibut baked in parchment packets (en papillote) is quick and easy to make and requires very little clean-up.

Parchment Papillote packets with halibut, lemongrass and cherry tomatoes.

Ingredients

  • 4 (6 ounce) halibut filets
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 stalks lemongrass, tough outer pieces removed, trimmed, and minced
  • 1 large clove garlic, minced 
  • *1 tablespoon minced ginger (I recommend trying this, though I forgot to add it to mine)
  • 1 cup cherry tomatoes
  • 1 tablespoon extra virgin olive oil

Instructions

  1. Preheat oven to 450 degrees F.
  2. Cut 4 (15 x 24 inch) pieces of parchment paper and fold them in half.
  3. Open the parchment and place one piece of halibut on one half of each piece of parchment. Season with salt and pepper. Top halibut with minced lemongrass, minced garlic, and whole tomatoes. Drizzle with olive oil.
  4. Wrap another half of the parchment over the fish and twist the parchment paper pieces together to seal. Place packets on a baking sheet and bake for 12 minutes. Let rest for five minutes.
Nutrition Information:
Yield: 4 Serving Size: 1 packet
Amount Per Serving: Calories: 134Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 21mgSodium: 280mgCarbohydrates: 12gFiber: 1gSugar: 1gProtein: 7g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.

© Marina Delio
Cuisine: Mediterranean / Category: Fish