Halibut en Papillote (Baked in Parchment)
Delicate Larry’s Catch Halibut is gently steamed en papillote with fresh vegetables, lemon, and herbs. This elegant French-inspired technique locks in moisture and flavour, creating perfectly tender, flaky fish infused with bright citrus and garden-fresh aromatics.
Serves: 4
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Ingredients
- 1 lb Larry’s Catch Halibut, cut into 4 fillets
- Salt and freshly cracked black pepper, to taste
- 1 zucchini, julienned
- 1 red bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 1 lemon, thinly sliced (reserve a few slices for garnish)
- 1/4 cup fresh parsley or basil, chopped
- 4 tbsp olive oil, divided
- Parchment paper or aluminum foil
For Serving (Optional)
- Steamed rice or quinoa
Instructions
- Preheat oven to 400°F (200°C). Cut four large sheets of parchment paper or foil (about 12x16 inches each).
- In a bowl, combine zucchini, red bell pepper, and red onion. Drizzle with 2 tbsp olive oil, season lightly with salt and pepper, and toss.
- Place one halibut fillet in the center of each parchment sheet. Season lightly with salt and pepper.
- Top each fillet with vegetables, lemon slices, and fresh herbs. Drizzle each packet with remaining olive oil.
- Fold parchment over fish and tightly seal edges to create a steam pocket.
- Place packets on a baking sheet and bake 15–20 minutes, until fish is opaque and flakes easily.
- Carefully open packets (watch for steam) and serve immediately with rice or quinoa.