Daily Flavor

Wrap up your dinner

Halibut and summer vegetables en papillote might sound fancy, but this French technique is a cinch to make. Impress your guests with individual parchment-wrapped fish for dinner.

Halibut and summer vegetables en papillote

Use any variety of squash or other seasonal vegetables to make this dish any time of the year. Be sure to slice vegetables thinly so they cook completely.

Halibut and summer vegetables en papillote recipe

Adapted from Bon Appetit

Serves 4


  • 4 (6 ounce) halibut fillets
  • 2-3 summer squash, thinly sliced
  • 1 large shallot, thinly sliced
  • 1 pint of cherry tomatoes, halved
  • Small bunch fresh basil leaves, roughly chopped
  • Small bunch asparagus (preferably thinner stalks)
  • Fresh thyme, chopped
  • 4 tablespoons white wine
  • 4 tablespoons extra-virgin olive oil
  • Sea salt
  • Fresh ground black pepper
  • Basil oil (see recipe below)


  1. Preheat the oven to 400 degrees F.
  2. Tear out 4 (14 x 12 inch) pieces of parchment paper. Fold in half, making a crease down the middle. Using kitchen shears, cut the parchment into a heart shape. Open back up.
  3. Divide the squash among the parchment, arranging on one side of the crease in thin layers. Layer some sliced shallots and basil leaves, scatter tomato halves (10-12 per packet) and a few stalks of asparagus on top. Drizzle each packet with 1 tablespoon of white wine and 1/2 tablespoon of olive oil. Season with salt and pepper.
  4. Place halibut fillet on top. Season with salt and pepper, fresh thyme, and 1/2 tablespoon of olive oil.
  5. Fold the parchment over the fish and vegetables, crimping edges to create a sealed packet. Place sealed packets on a baking sheet. Bake 12-13 minutes or until fish is cooked through. Carefully open the packets to release the steam.
  6. Serve with basil oil drizzled over the top of the halibut and vegetables.

Basil oil recipe


  • 1 cup packed basil leaves
  • 1/2 cup olive oil
  • Sea salt
  • Fresh ground black pepper


  1. Bring a pot of water to a boil. Blanch basil in boiling water for 10 seconds. Drain and rinse under cold water.
  2. Pat basil dry with paper towels and transfer to a blender. Add the oil to the blender and puree until smooth. Transfer to small bowl. Season with salt and pepper to taste.


Basil oil can be made a few days ahead and refrigerated. Let stand at room temperature for about 25 minutes before using.

More Daily Flavor

Tarragon-stuffed trout with hazelnut brown butter
Branzino and fennel carpaccio
Baked salmon with brown butter sauce


Recommended for you


Comments on "Halibut and summer vegetables en papillote"

Food Editor August 27, 2013 | 10:06 AM

Jessica - The heart shape is used so that there are no hard corners, which makes crimping the parchment easier. You start at one end of the heart and can crimp to the other side with no breaks, forming a sealed package. This ensures the steam doesn't escape. Hope that helps.

Jesssica August 21, 2013 | 12:29 PM

This sounds amazing! I'm a bit confused as to why I need to cut the parchment into a heart shape and how that's supposed to hold everything. The image doesn't really show it very well, could you please explain?

+ Add Comment

(required - not published)