Halibut en Papillote with Tomatoes, Capers and Garlic

Halibut en Papillote

If you’re looking for an easy, elegant seafood dish to add to your repertoire, look no further than Halibut en Papillote with Tomatoes, Capers & Garlic. The fish is wrapped up in parchment paper with a savory mixture of tomatoes, capers and garlic, then baked until tender and juicy. This dish is perfect for a special occasion or simply when you want something different and delicious. Give it a try!


Serves 2

2x fresh wild caught halibut fillets (4 oz./120g each)

salt & pepper

1 tsp. thyme

1 cup (150g) cherry tomatoes

1 tsp. lemon zest, grated

1 tsp. garlic, minced

1 shallot, sliced

1 tbsp. capers, chopped

2 tsp. olive oil

1 tsp. balsamic vinegar

2 lemon wedges

How to Prepare

Preheat the oven to 400°F (200°C). Season the fish with salt and pepper, to taste.

In a medium bowl, mix thyme, tomatoes, lemon zest, garlic, shallot, capers, olive oil and vinegar. Season with salt and pepper.

Place fish just below the center on a large baking paper sheet.

Place half of the tomato mixture on top of each piece of fish, leaving any juices at the bottom of the bowl. Fold paper over to make the top and bottom corners meet. Beginning with the left corner fold up 1″, overlapping sections to seal in the contents, and ending with the right corner. Fold each corner under.

Bake for 12-15 minutes. Adjust cooking time by a couple of minutes depending on the thickness of the filets.

Remove from the oven and serve immediately, placing the pouches in shallow bowls. Unwrap carefully to avoid direct contact with hot steam and serve with lemon wedges.

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