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Fish cooked en papillote, or in parchment paper, is an easy, healthy, and flavorful way to cook fish. In this Asian-inspired Miso Halibut en Papillote recipe, veggies, a lovely miso sauce, and fish are tucked away in a pouch to create a light and flavorful dinner!
looking for more fish recipes? try these!
Sheet Pan Miso-Marinated Cod with Broccolini
Miso Halibut en Papillote
Ingredients
- 2 large sheets (about 9×11) of parchment paper
- 8 ounces green beans, trimmed
- 1 large shallot, thinly sliced
- 1 small red bell pepper, thinly sliced
- 2 (6-ounce) halibut filets, skin removed
- 2 tablespoons white miso paste
- 2 tablespoons coconut aminos
- 1 teaspoon fish sauce
- 1 tablespoon Sriracha
- 1 tablespoon honey
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon white pepper
- steamed white rice, optional, for serving
- black and white sesame seeds, optional, for serving
- fresh cilantro leaves, optional, for serving
- lime wedges, optional, for serving
Instructions
- Preheat the oven to 400℉ and lay out the sheets of parchment paper on a flat surface.
- Evenly divide the green beans, shallot, and red bell pepper among the 2 pieces of parchment paper, placing the ingredients in the center of the parchment. Place the halibut on top.
- In a small bowl, whisk together the miso, coconut aminos, fish sauce, sriracha and honey. Evenly pour over the tops of the halibut.
- Sprinkle the top of the fish with salt and the white pepper.
- Fold down the short ends of the parchment paper over the fish, making a rectangle. Then, grab the open ends and roll towards the fish so that no liquids can escape and creating an enclosed package.
- Place the parcels on a sheet pan and transfer to the oven. Bake until the fish is cooked through and flakes easily, 13 to 15 minutes.
Nutrition
Calories: 298kcal, Carbohydrates: 30g, Protein: 37g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 83mg, Sodium: 2088mg, Potassium: 1206mg, Fiber: 6g, Sugar: 17g, Vitamin A: 2785IU, Vitamin C: 96mg, Calcium: 76mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Planning to make this for the second time for a girls’ dinner. It would be nice to make the packets ahead of time, but how early would you say is okay? Would two hours be too long to let them sit (in the fridge of course)?
I think they are totally fine in the fridge for 2 hrs.
Made with salmon b/c that’s all they had. It was fantastic and so simple. Served w/ cilantro rice
So glad you liked it!
SO yummy – the sauce is amazing!! And the recipe could not be easier
Made this last night for a dinner party for six. Doubled the sauce except for the sriracha. It was fantastic. The very thick fillets cooked 20 minutes and the normal ones 15 minutes. Perfect. And as others have said, Rave Reviews! Thanks, Alex. Your 1st book got us through t he worst of the pandemic! (served it with garlic noodles and baby bok choi)
Amazing, so happy you all loved it!!