Fish cooked en papillote—wrapped in parchment and baked—is one of the simplest, healthiest ways to prepare seafood. In this Asian-inspired Miso Halibut en Papillote, tender halibut fillets are nestled on a bed of green beans, shallot, and red bell pepper, then brushed with a savory-sweet miso glaze. The parchment pouch steams the fish with its own juices, concentrating flavor while keeping the texture moist and delicate. This method is perfect for a weeknight dinner or an elegant meal with minimal cleanup.
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Miso Halibut en Papillote
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Ingredients
- 2 large sheets (about 9×11) parchment paper
- 8 ounces green beans, trimmed
- 1 large shallot, thinly sliced
- 1 small red bell pepper, thinly sliced
- 2 (6-ounce) halibut fillets, skin removed
- 2 tablespoons white miso paste
- 2 tablespoons coconut aminos (or low-sodium soy sauce)
- 1 teaspoon fish sauce
- 1 tablespoon Sriracha (adjust to taste)
- 1 tablespoon honey
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon white pepper (or black pepper)
- Steamed white rice, optional, for serving
- Black and white sesame seeds, optional, for garnish
- Fresh cilantro leaves and lime wedges, optional, for serving
Instructions
- Preheat the oven to 400°F (200°C). Lay out two large sheets of parchment paper on a flat work surface.
- Divide the green beans, sliced shallot, and red bell pepper evenly between the two sheets, arranging the vegetables in the center of each sheet. Place a halibut fillet on top of the vegetables.
- In a small bowl, whisk together the miso paste, coconut aminos (or soy sauce), fish sauce, Sriracha, and honey until smooth. Taste and adjust heat or sweetness if desired. Spoon the sauce evenly over each halibut fillet.
- Sprinkle each piece of fish with the kosher salt and white pepper.
- Fold the short ends of the parchment over the fish to form a rough rectangle. Then fold and roll the long open edges toward the fish, sealing the packet so steam cannot escape and creating a tightly closed parcel.
- Place the parcels on a rimmed sheet pan and transfer to the preheated oven. Bake 13 to 15 minutes, until the halibut is opaque and flakes easily with a fork. Cooking time may vary slightly based on fillet thickness.
- Carefully open the packets (watch for hot steam). Serve the halibut and vegetables over steamed white rice if desired, and garnish with sesame seeds, fresh cilantro, and lime wedges.
Nutrition
Calories: 298 kcal · Carbohydrates: 30 g · Protein: 37 g · Fat: 4 g · Saturated Fat: 1 g · Cholesterol: 83 mg · Sodium: 2088 mg · Fiber: 6 g · Sugar: 17 g
Potassium: 1206 mg · Vitamin A: 2785 IU · Vitamin C: 96 mg · Calcium: 76 mg · Iron: 2 mg
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Alex Snodgrass
2
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Notes & Tips
Cooking en papillote steams ingredients gently in their own juices, preserving nutrients and producing moist, tender fish. Halibut is a firm, mild fish that works beautifully here, but you can substitute cod, sea bass, or other thick white fish. If you prefer more heat, increase the Sriracha; for a milder glaze, reduce it or omit entirely.
To seal the packets well, make sure the parchment edges are rolled tightly toward the fish so steam stays trapped. Thicker fillets may need an extra minute or two; thinner fillets will cook faster. For a lower-sodium dish, use reduced-sodium soy sauce instead of coconut aminos and decrease added salt to taste.
Leftovers keep in the refrigerator for up to 2 days. Reheat gently in a low oven, or unwrap and warm in a skillet. Because the sauce contains miso and fish sauce, adjust quantities to suit dietary preferences or allergies.
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