This Baked Halibut Recipe is perfect for two. Impress your dining companion with this halibut served with mushroom ravioli and a creamy alfredo sauce. Using this steaming method, the taste, the aroma, and the presentation is fine dining in a few steps, coming together in under 25 minutes!
Good things come in small packages! Halibut fillets baked en papillote (or in parchment paper) bake very quickly, come out tender, moist and flavorful.
What does en Papillote Mean?
“En papillote” is the term used by French cooks to describe food cooked in tightly sealed packets of parchment paper. En papillote, pronounced ahn-pa-pee-yawt, may sound like something complicated, but it is truly an easy way to bake halibut.
Built-up steam inside a folded parchment (or aluminum foil), gently cooks lighter proteins like fish, thinly cut chicken breast, or vegetables.
Why Bake Halibut en Papillote?
Cooking en papillote offers an elegant way to prepare and present delicate food, achieving a tender texture, and the right degree of moist doneness, every time.
Plus, it requires just one pan. En papillote offers a self-contained, dramatic presentation which, after a little practice, makes a weeknight meal feel like a special occasion.
Use this steaming method, to develop your creative powers in the all-important area of seasoning. I first used parchment paper to cook chicken breasts. After pan-searing my fish dishes and struggling to keep the fish tender and moist while also achieving the right degree of doneness I decided to try this technique with fish. It was a success!
Baked Halibut Recipe…The Inspiration
Believe it or not, this Baked Halibut Recipe was inspired at a wedding reception! One of my best friends from college, Kris was married to Tom in a beautiful outdoor wedding in Lincoln park on a record hot day in May.
While we were melting in our seats, Kris looked beautiful, Tom looked handsome and they were so happy and in love! The dinner reception was held at a historic Chicago landmark the Café Brauer, in Lincoln Park Zoo, Chicago, and we could hear the roar of loins in the background.
On the menu was Halibut. I was skeptical. Fish for a crowd? But it was sooo good. I came home and began to experiment to recreate this dish.
I first pan-seared the halibut, but was quickly frustrated trying to achieve tender and moist fish. Many times, I over cooked it.
In 2020, I took a GK At Home cooking class, where Gavin Kayson, the executive chef and owner of Spoon and Stable, Bellecour Bakery, Demi and the newly opened Mara, all in Minneapolis, demonstrated this technique of cooking halibut en papillote.
So, I decided to experiment again! Using different vegetables, herbs and spices and this technique, I combined the family favorite halibut with mushroom ravioli drizzled with a creamy alfredo sauce and a pea garnish. And it is now my go-to Baked Halibut Recipe.
I encourage you to experiment until you find combinations that satisfy your sense of what tastes best. This recipe is only a guideline; you are the final judge, and your guests the ultimate jury – as to what ingredients will become your best Baked Halibut Recipe, making as we like to say here “a keeper” .
How to Bake Halibut en Papillote
So how to begin this Baked Halibut Recipe – bake en papillote (parchment paper)? Since parchment paper comes in 15-inch rolls, paper pieces of 15-by-18 inches is a good size to make packets for individual portions of fish — I like 4-5 ounce skinless pieces.
Watch the video in the recipe card to see the demonstration.
1. First, Cut the parchment in a heart shape. Fold the parchment paper in half lengthwise-the half-heart should be large enough to hold your ingredients with room around the edges.
2. Next, place the fish on one half of the parchment fold. For this recipe season the fish with salt, pepper and Aleppo Pepper. Feel free to experiment with other aromatics such as lemon slices, quick cooking vegetables such as peas, halved cherry tomatoes, mushrooms or whole spices.
3. Add White Wine. The fish will release water as it cooks and gives off steam, but adding liquids will round out the flavor. I keep it simple with a splash of white wine a single slice of butter.
4. Now seal the packet by folding the parchment paper in a tight pleated pattern, as you would the edge of a pie crust, while moving down the sides of the heart. After the final fold, twist and tuck the end under the parchment packet.
5. Place the papillote on your baking tray and bake for 20 – 25 minutes at 375º F.
Baked Halibut Recipe For Two?
I’ve made this many times with great success. The parchment packets make individual portions. The mushroom ravioli and creamy alfredo sauce are perfect sides to serve with this dish. See the recipe for exact measurements.
Lastly, if you make this Baked Halibut Recipe, be sure to leave a comment and give this recipe a rating!
And of course, if you do make this recipe, don’t forget to tag us on Instagram. @Ourtable4_2 or use #OurTable42.
Looking through all the photos is a daily highlight! Interested in more seafood recipes? Click on the green text Fish and Seafood recipes for two to browse for more ideas.
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Baked Halibut Recipe
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- 2 sheets parchment paper cut into 13 x 20
- 1 baking rack set inside a baking tray Nordic Ware Baking Rack is what I love and use
Halibut en Papillote
- 2 4-6 ounce Halibut fillets skin removed
- ¼ teaspoon freshly ground pepper
- ½ teaspoon Aleppo pepper you can substitute smoked paprika
- ½ Tablespoon Kosher Salt
- 2 ounces dry white wine
- 2 Tablespoon unsalted butter
Creamy Alfredo Sauce
- 2 Tablespoon unsalted butter
- 1 Tablespoon olive oil
- 1 shallot ,minced
- ¼ teaspoon salt
- 1 garlic clove ,minced
- ½ cup heavy whipping cream
- ¼ cup Parmesan ,grated
- pinch of pepper
Mushroom Ravioli and Peas
- 10 ounces pre-packed fresh mushroom ravioli found in the refrigerated pasta section
- 1 Tablespoon salt
- ½ cup frozen green peas
- Preheat the oven to 375º F. Bring 4 quarts of water in a covered stock pot or dutch oven to a rolling boil.
Halibut en Papillote
- Cut the parchment in a heart shape. Fold the parchment paper in half lengthwise making it large enough to hold your ingredients with room around the edges. See video demonstration below.Next,place the fish on one half of the parchment fold. Season the fish with salt, pepper and Aleppo Pepper or Smoked Paprika. Pour 1 Tablespoon of White Wine and place 1 Tablespoon of butter over each filet. Now it is time to seal the packet. Fold the parchment paper in a tight pleated pattern, as you would the edge of a piecrust, moving down the sides of the heart. After the final fold, twist and tuck the end under the parchment packet.
- Place the papillote on your baking tray and bake for 20 – 25 minutes at 375 º F
Creamy Alfredo Sauce
- While the halibut bakes, pour about 1 Tablespoon olive oil, and 2 Tablespoon butter into a medium saucepan and warm it over medium heat. Add the shallots, tossing them until they glisten with oil. Lower the heat, season with salt and pepper. Cook slowly until the shallots are soft. This should take about 4-6 minutes. Remember we want the shallot soft not golden brown.
- Add the garlic and cook for about 30 seconds until it becomes fragrant. Pour in the cream and bring the mixture to simmer over medium-high heat. Reduce heat to low and add parmesan to the cheese mixture. Cook over low heat until cheese is melted, 1 to 2 minutes.
- If the sauce is too thin, combine 2 Tablespoons pasta water with 1 Tablespoon flour, to create a thick, slightly runny paste. Slowly, add the flour paste to the cream sauce, stirring constantly. Taste and season with salt and pepper.
Ravioli and Peas
- 2-3 minutes before you remove the halibut from the oven, Add 1 Tablespoon salt and the ravioli to boiling water; cook pasta until al dente. Fresh pasta will only take a couple of minutes. Follow the package directions. Drain pasta and return to now empty stockpot. Drizzle with olive oil to prevent clumping. Meanwhile,heat the peas in the microwave following the package instructions.
- Divide ravioli among dinner plates or serving bowls; ladle the alfredo sauce over the ravioli, gently tossing to coat well with sauce. Open the parchment packet, using a spatula and gently slide the filet from the packet and place on top of the bed of ravioli. Garnish with Peas and drizzle with extra sauce, if desired.
Your Notes, Tips and Tricks
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.