Halibut in Parchment

Halibut in Parchment

Cooking Halibut in Parchment or foil is a wonderful way to get the best results and add a dramatic flair to dinner. The paper or foil holds in the moisture, concentrates the flavor and protects the delicate flesh. The fish essentially steams in the oven and in its own juices. Follow the folding and cooking instructions carefully. The “foil” packets can be cooked in the oven or on the grill.


2 medium sized zucchini, thinly sliced
¼ cup garlic, thinly sliced
¼ cup fresh basil, thinly sliced, plus more for garnishing
24 cherry tomatoes, halved
4 tablespoons sherry cooking wine
4 tablespoons olive oil, divided
sea salt and freshly ground black pepper
4 (6-ounce) halibut fillets, skinned and trimmed


Preheat your oven to 400 degrees.

Cut four pieces of parchment (doubled over)which are large enough to encase your filet with an inch or so margin around it. I like cutting a heart shape for the packet — remember grade school Valentines?

Divide zucchini among one side of the heart in thin layers. Sprinkle garlic and sliced basil over, dividing equally. Scatter tomato halves around zucchini. Drizzle each packet with 1 tablespoon wine and ½ tablespoon oil. Place a fish fillet atop each portion. Season with salt and pepper, drizzle ½ tablespoon olive oil over each.

Beginning at the wider part of the Valentine, began folding the paper over itself. As you move around the paper, you’ll end up at the pointed end of the heart, fold under. Place packets in a single layer on a large rimmed baking sheet. Bake until fish is just cooked through (a toothpick poked through the parchment will slide through fish easily) approximately 15 to 20 minutes.

Carefully cut open packets (steam will escape).

Garnish with basil leaves.

Serves 4

Substitute salmon, cod, or any of your favorite fish fillets. Add carrots, celery, mushrooms or any of your favorite vegetables.

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