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Halibut en Papillote

  • Halibut
  • Bake
  • Steam
  • Active Time:10 min
  • Total Time:20 min
  • Servings:4
  • Difficulty:Intermediate
Photo by Kelley Jordan

Sealing the fish in a parchment paper pouch with wine and butter keeps it moist, while infusing it with the delicate flavor of shiitakes, garlic, and thyme.


  • 4 (6-ounce) halibut pieces Available In Our Premium Subscription Box

  • ½ pound shiitake mushrooms, stems removed and finely sliced

  • 2 cloves garlic, minced

  • 2 tablespoons unsalted butter

  • 2 tablespoons olive oil

  • 2 tablespoons dry white wine

  • Fresh thyme

  • Salt & pepper, to taste


Preheat oven to 400°. Sauté mushrooms in olive oil until tender. Add garlic and cook an additional minute. Let cool.

Prep papillote by cutting 4 pieces of parchment paper into 12” long ovals. Place fish on one half of the parchment. Cover with mushrooms, a pat of butter, and 4-6 sprigs of fresh thyme.

Fold the parchment paper over the fish, add a splash of white wine, and roll the edges together tightly to seal.

Bake ten minutes and serve the whole pouch warm. Open just before eating.

Alison’s pro cooking tip: If you add the wine to the pouch before it’s folded, it gets messy and difficult to seal. Wait until the pouch is almost sealed to add that final ingredient.


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