Halibut en Papillote with Tomatoes, Capers and Garlic

The Secret to Flaky, Moist Fish… Every Time.

If you’re tired of overcooked fish but don’t want to go through the trouble of checking for proper flaking or using a meat thermometer, you’re going to love the method of cooking “en papillote.” All it takes is to encase the fish in a tightly sealed parchment paper packet along with vegetables of your choice.  A fancy name for a cooking method you’ll get the hang of in no time!

This technique allows the fish to steam in its own juices, enriched with aromatics like thyme and lemon zest, with added flavors from garlic, vinegar, and veggies.

Why Halibut is the Delicious and Sustainable Choice

You can bake many different types of fish this way, but halibut is often a firm favorite, especially when you’re not in the mood for a fatty fish like salmon. But the tender flakiness of halibut is not its only attribute. It is one of the types of fish deemed sustainable by the Marine Stewardship Council, and is rich in omega-3 fatty acids, selenium, and of course protein. 

What to Add to Halibut en Papillote

Once you’ve got the hang of the cooking method, you can start mixing it up by using seasonal ingredients. Tomatoes and garlic are available year-round, but you can try asparagus and small carrots in the spring, zucchini and green beans in the summer, broccoli and beets in the fall, and hard squashes in the winter.  This recipe calls for tomatoes, capers, and garlic, 3 ingredients that are common in Mediterranean cuisine and create an explosion of flavor when combined.

Be very careful when you open the parchment paper packet, as all the concentrated steam will billow out all at once. You can of course bake both pieces of fish in the same piece of paper, but keeping them separate will allow you to serve each person its own fish en papillote for a stunning presentation!

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