Sun-Drenched Halibut en Papillote: A Little Gift from the Sea
There is something utterly romantic about serving a dish that arrives at the table like a little wrapped gift. The inspiration for this Sun-Drenched Halibut en Papillote came to me after a breezy afternoon at the Santa Monica farmers market. I had my canvas tote overflowing with these absurdly sweet cherry tomatoes and a bag of Meyer lemons from my friend Diego's orchard. Growing up in Paris, my mother used to make sole en papillote, meticulously folding the parchment into perfect half-moons. It was beautiful, but very... serious. I wanted that same elegant steam-cooking magic, but with a relaxed California attitude! What makes this recipe so special to me is how effortless yet impressive it is. Delicate halibut steams in its own juices alongside those bursting tomatoes, buttery Castelvetrano olives, and a generous splash of whatever natural white wine is currently in your glass. To make it your own, please do not overthink it. Toss in some thinly sliced shallots, shaved fennel, or a handful of fresh thyme if you have it. Fold it up, bake it, and let your guests tear open their own parcels of sunshine. Pour another glass of that unfiltered Chenin Blanc and simply enjoy!
Featured Recipe
Sun-Drenched Halibut en Papillote with Tomatoes, Olives & Meyer Lemon
There is something utterly romantic about serving a dish that arrives at the table like a gift. We're taking the classic French technique of cooking en papillote (in parchment) and giving it a West Coast tan. Delicate halibut steams in its own juices alongside bursting cherry tomatoes, buttery Castelvetrano olives, and a splash of whatever natural white wine is in your glass.
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Timeline
Ingredients
- 2 6 oz fillets halibut fillets, skinless (about 1 inch thick)(Sustainable Pacific halibut preferred)
- 1 cup cherry tomatoes(Halved)
- 1 whole large shallot(Very thinly sliced)
- 1/2 cup Castelvetrano olives(Pitted and roughly chopped)
- 1 whole Meyer lemon(Thinly sliced, seeds removed)
- 2 tbsp extra virgin olive oil(Divided use)
- 2 tbsp dry natural white wine(Something bright and a little funky, or a dry vermouth)
- 1 tbsp unsalted cultured butter(Cold, cut into tiny cubes)
- 1 tsp flaky sea salt(To taste)
- 1/2 tsp freshly ground black pepper(To taste)
- 1/4 cup fresh basil leaves(Torn right before serving)
Instructions
- 1
Preheat your oven to 400°F (200°C). Grab a roll of parchment paper and cut two large pieces, about 15 inches long. Fold each piece in half crosswise and cut them into large heart shapes, just like we used to do making valentines in grade school. Open them up and lay them flat on your counter.
5 min
Tip: Don't skimp on the parchment size! You need enough room to crimp the edges securely.
- 2
In a medium bowl, toss together 1 cup cherry tomatoes, halved, 1 large shallot, very thinly sliced, 1/2 cup Castelvetrano olives, and 1 tbsp extra virgin olive oil. Season with a generous pinch of flaky sea salt and freshly ground black pepper. This vibrant little mix is going to become a gorgeous, jammy sauce in the oven.
4 min
Tip: If your tomatoes aren't perfectly ripe, add a literal pinch of sugar to help coax out their sweetness.
- 3
Divide the tomato and olive mixture evenly, placing it on one side of the crease of each parchment heart. Pat the 2 (6 oz) halibut fillets dry, season both sides with flaky sea salt and freshly ground black pepper, and nestle one fillet right on top of each little tomato bed.
3 min
Tip: Drying the fish ensures it steams rather than boils, keeping the texture beautifully flaky.
- 4
Shingle the 1 Meyer lemon, thinly sliced evenly over the tops of the fish. Dot the fish with 1 tbsp unsalted cultured butter, cold, cut into tiny cubes, distributing it evenly. Finally, splash exactly 2 tbsp dry natural white wine (one tablespoon per pouch) over the fish. Fold the empty side of the parchment over the fish. Starting at the top of the heart, make small, tight overlapping folds all the way around the edge to seal the pouch completely. Twist the tail end tightly.
5 min
Tip: The seal is everything! The pouch must be airtight so the steam gets trapped and inflates the paper like a balloon.
- 5
Carefully transfer the sealed pouches to a large baking sheet. Bake for 12 to 14 minutes. You'll know they're ready when the paper is puffed up, browned, and incredibly fragrant.
14 min
Tip: Halibut cooks quickly. If your fillets are thinner than 1 inch, check them closer to 10 minutes.
- 6
While the fish bakes, clear your workstation and prepare your garnish by gently tearing the 1/4 cup fresh basil leaves. Grab a couple of wide, shallow bowls for serving.
2 min
Tip: Always tear basil rather than chopping it to prevent the edges from turning black.
- 7
Remove the baking sheet from the oven. Transfer the pouches directly to your serving plates. Let them rest for 1 minute, then use scissors to carefully snip the tops open—watch out for that gorgeous, aromatic steam! Scatter the torn basil over the top and finish with a drizzle of the remaining 1 tbsp extra virgin olive oil.
3 min
Tip: Serve immediately. The drama of opening the pouch at the table is half the fun!
Chef's Notes
If you don't have Meyer lemons, a regular lemon is fine, but you might want to squeeze a tiny bit of orange juice into the pouch to mimic that signature floral sweetness. And please, use a wine you actually want to drink! I love a slightly skin-contact white here for extra depth, but a crisp Chablis or California Sauvignon Blanc is lovely too.
Marguerite Lavigne
French soul, California sun
I grew up in a small village outside Lyon, where my grandmother taught me that the best meals come from respecting your ingredients. After training at Le Cordon Bleu and spending years in Parisian kitchens, I moved to San Francisco and fell in love with California's farmers markets and wine country. Now I cook the food I wish my grandmother could taste—French technique with California abundance, where a perfect roast chicken might come with Meyer lemon and wild fennel instead of tarragon.