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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!
Miso Halibut en Papillote (In Parchment)
Ingredients
- 2 large sheets (about 9x11) of parchment paper
- 8 ounces snipped green beans
- 1 large shallot, thinly sliced
- 1 small red bell pepper, thinly sliced
- 2 [6 ounce] filets halibut, skin removed
- 2 tbsp white miso paste
- 2 tbsp coconut aminos
- 1 tsp fish sauce
- 1 tbsp sriracha sauce
- 1 tbsp honey
- 1/2 tsp kosher salt, or more to taste
- 1/2 tsp 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 degrees 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, about 13-15 minutes.
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! Do you think I could use red miso instead of white?
yes for sure!
Soooo amazing! The flavors are incredible.
Thank you for a wonderful recipe…got rave reviews from our guests! The sauce is so unique and perfect on halibut and veggies. One thing I did was to blanche the green beans for 5 minutes and cooled them before assembling the bundle. I cut shallot and red bell pepper and blanched green beans the night before (sealed them tightly in ziplocks). Made dinner party night so easy with just assembling pouches. Served with Jasmine Rice as suggested. Look forward to doing this recipe again and again.
This was amazing – the flavor is so spot on! I doubled the sauce and made 3 packets, also the fish needed about 5 more minutes of cooking time than recommended, so great!
The miso sauce is amazing! We made this recipe for New Year’s Eve at home with some giant halibut fillets from Whole Foods. It is quick to assemble and a very easy clean up. Can’t wait to try the sauce on other types of fish or even chicken.
if I could give this dish 10 stars I would! Absolutely my #1 recipe from your site for all of 2020(and I have been cooking a lot)! When your 11 year old son and picky husband say WOW this is sooo good, you know you hit the jackpot. And did I mention how simple it is to make?? THANK YOU for making me look like such a great chef! Cheers
This was delicious- and super easy. I made it pretty much as written except I used asparagus instead of green beans and soy instead of coconut aminos- because that is what I had. I did use Halibut as written, but I could see this with several other lean, firm white fishes. I have a subscription similar to Fish Fix- so I see this in my rotation.
This was amazing and now we are major Fish Fixe fans, too! Thanks for this recipe and the recommendation.
It’s SUCH A GREAT service and I am delighted to hear you are enjoying it, too!
Hello! Could I substitute Salmon or Tilapia for the Halibut?
yes, both should work out just fine.
What would you suggest substituting for fish sauce, I’m allergic.
you can omit it here.
This recipe was absolutely fantastic! We made it for my parents tonight, and it was so delicious that my mom asked if we could make it again tomorrow!!!