Halibut en Papillote by Chris Cosentino

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This elegant yet approachable dish features fresh halibut gently baked en papillote (in parchment), allowing the fish to steam in its own juices with green garlic, Castelvetrano olives, lemon, rosemary, and extra virgin olive oil. The parchment seals in moisture and aroma, creating a beautifully tender, flavorful result that feels both rustic and refined. Light, fragrant, and effortlessly impressive, it’s a celebration of clean Mediterranean flavors.

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Halibut en Papillote by Chris Cosentino

Halibut en Papillote by Chris Cosentino

Courtesy of Chef Chris Cosentino

Servings

2

Prep Time

20 minutes

Cook Time

10 minutes

Chef Chris Cosentino keeps things simple and full of flavor with this beautiful halibut dish. Fresh fish is layered with green garlic, Meyer lemon, rosemary, and Castelvetrano olives, then sealed in parchment and roasted until perfectly tender.

As the packet bakes, it gently steams the fish, locking in bright, fresh flavors. It’s an easy, impressive recipe that feels special but comes together effortlessly.

Ingredients

  • Halibut 2 each pieces, 6 oz per 
  • Green garlic 40 Grams
  • Castelvetrano Olives with pits, cracked 18 each
  • Meyer Lemon slices 4 each
  • Extra virgin olive oil 100 Grams
  • Rosemary branch 2 each, 1.5 inch long
  • Kosher salt 5 Grams
  • Black Pepper 2 Grams
  • 12 x16 Parchment paper 2 pieces 

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  • OvenBond Quarter Sheet & Rack

  • NanoBond Molecular Titanium 11-Inch Skillet

Directions

  1. Trim the green garlic, then cut into 2.5-inch-long batons, split them in half, lay the flat side down, and julienne lengthwise, into long, thin pieces. Slice 4 pinwheel slices of Meyer lemon, thin but not slivers, as you need the body and flavor to come from the lemons.

  2. You are going to make two packets with a halibut filet folded inside of each piece of parchment paper. First, fold each piece of parchment paper in half like a book, then open the fold. Put a little extra-virgin olive oil on the bottom side of the paper near the fold, then place a layer of julienne-cut green garlic on top of the oil. Repeat on the other piece of parchment paper, being mindful to save enough of the green garlic to top the fish later.

  3. Place a halibut filet on top of the green garlic closest to the fold, season the filets with kosher salt & fresh ground black pepper.

  4. Top the halibut filets with extra-virgin olive oil, then lay a slice of lemon on top. Next, add a sprig of rosemary, then the second lemon slice on top of the rosemary sprig. Repeat the same steps for the other piece of fish.

  5. Crack the olives and place 9 cracked olives on each halibut filet, scattered over the fish. Then top with more julienne green garlic & extra virgin olive oil.

  6. To seal the paper, turn the parchment so the fold of the paper is towards you and the opening away from you, start from one corner, making tight, little folds over and over all the way around the parchment to create a sealed parcel with a bit of room around the fish so it can puff up and hold in the steam.

  7. Place the parchment packets in a skillet. The handle will make it easier to remove from the oven. Use two skillets if you don’t have one large enough for both. Place the skillet(s) in a preheated 425-degree oven for 10-12 minutes. The parchment paper will puff up as it fills with steam and cooks the fish.

  8. Remove from the oven and place each parcel on a plate. Quickly cut open the parchment and serve immediately. Be very careful opening the paper, as steam burns are the worst.