Something for the weekend - Halibut En Papillote

WHY WE THINK IT'S FAB:

There’s something quietly impressive about cooking fish en papillote. A fillet of delicate white fish is tucked into parchment with ribbons of vegetables, fresh herbs and slices of lemon, then sealed into its own fragrant parcel. As it cooks, the ingredients mingle and steam together, creating an intensely aromatic broth that infuses every flake with flavour. The result is light yet deeply satisfying: tender fish, vibrant vegetables and bright citrus notes, all revealed in a cloud of steam when the parcel is opened at the table. Elegant enough for guests, effortless enough for a midweek supper, it’s one of the simplest ways to make a piece of fish feel truly special.

INGREDIENT SPOTLIGHT:

Capers may be modest in appearance, but they deliver outsized flavour. Salty, tangy and wonderfully complex, they bring a welcome hit of brightness to the delicate fish and sweet vegetables. As the parcel steams, their distinctive briny notes infuse the cooking liquor, creating a sauce that's packed with character. It's this little flourish that elevates the dish from simple supper to something truly memorable.

Halibut en Papillote with Cherry Tomatoes, Capers & Garlic

Serves 2

Cooking fish en papillote is one of the simplest ways to achieve restaurant-quality results at home. The parchment paper traps steam and flavour, gently cooking the fish alongside sweet tomatoes, fragrant basil and briny capers to create a light, elegant supper.

Ingredients

• 2 skinless halibut fillets (around 120g each)

• Sea salt and freshly ground black pepper

• 150g yellow cherry tomatoes, halved

• 2 tbsp fresh basil, finely sliced, plus extra to serve

• 2 tsp extra virgin olive oil

• 1 garlic clove, finely minced

• Finely grated zest of ½ lemon

• 1 tsp capers, roughly chopped

• 1 tsp balsamic vinegar

• Lemon wedges, to serve

  
  

Method

1. Preheat the oven to 200°C (180°C fan).

2. Pat the halibut dry with kitchen paper and season lightly with sea salt and black pepper.

3. In a bowl, combine the cherry tomatoes, basil, olive oil, garlic, lemon zest, capers and balsamic vinegar. Season lightly and toss everything together.

4. Cut two large sheets of baking parchment, approximately 40cm x 30cm. Lay them flat on a work surface and place a halibut fillet slightly below the centre of each sheet.

5. Spoon half of the tomato mixture over each fillet, leaving behind any excess liquid in the bowl.

6. Fold the parchment over the fish to create a parcel. Starting at one corner, crimp and fold the edges tightly all the way round to seal, creating a half-moon shape that will hold in the steam.

7. Place the parcels on a baking tray and bake for 12-15 minutes, depending on the thickness of the fish. The parcels should be puffed and fragrant when ready.

8. Carefully transfer each parcel to a warm plate or shallow bowl. Allow your guests to open their own parcels at the table, releasing the aromatic cloud of steam.

9. Scatter with extra basil and serve immediately with lemon wedges for squeezing over.

   
   

A note from Lee:

The capers and lemon bring brightness, while the tomatoes collapse into a light, intensely flavoured sauce. Serve alongside buttery new potatoes, crusty sourdough or simply a crisp green salad for an effortless dinner.