Cooking a fish fillet in a foil or parchment packet (the technical term is en papillote) is one of my favourite techniques. It’s such a simple method and it ensures that your fish stays tender and moist every time. So that’s why I decided to develop this halibut recipe that cooks the fillets in it’s own flavourful foil packet.
While I’m always happy to season my fish with salt and pepper, top with a bit of lemon and then crimp and cook, I did decide to jazz this up a bit with some tomatoes, capers and herbs. It’s still decidedly easy and one of those dishes that you can be eating in about thirty minutes from when you start cooking.
How to Make Oven Baked Halibut in Foil
This recipe, as mentioned, is quick and easy and doesn’t use a tonne of ingredients. But I do like to top it with some fresh tomatoes, capers and herbs to really make the fish extra special.
To begin, all you need to do is season your fish fillets generously with salt and pepper and then go set it aside as you get the remainder of your dish together.
Now, onto the topping. What makes this easy is that it’s all assembled in the same bowl. The bulk of the topping comes from cherry tomatoes.
Quarter them and add them to a mixing bowl with some capers, lemon zest and fresh parsley and oregano.
To add a bit of complexity and acidity, I like to add in a splash of sherry vinegar and some fish sauce. Drizzle this all with a good amount of olive oil and season with some pepper.
Place your fish fillet on a large piece of aluminium foil and then spoon the tomato mixture over the fish. Then, crimp the foil tightly around it to form a packet.
Move the foil packet to a rimmed baking tray and then to a 180°C/350°F oven. Cook the fish until the internal temperature of the fish registers at 55°C/135°F when an instant-read thermometer is inserted into the thickest part of the fish.
This depends on how thick your fish fillet is, but generally this takes about 15-20 minutes.
As I advise in other foil-packet fish recipes like my snapper, you can go ahead and temp the fish by piercing the thermometer right through the foil – there is no need ot uncrimp it to check the temperature.
Let the fish rest in the foil packet for about five minutes before uncrimping and serving.
Halibut Baked in Foil
Ingredients
- 300 g (10 ½ oz) halibut fillet
- 100 g (⅔ cup) cherry tomatoes cut into quarters
- 45 ml (3 tbsp) extra virgin olive oil
- 2 tbsp capers drained & rinsed
- 1 tbsp lemon zest
- 1 tbsp flat-leaf parsley finely chopped
- 2 tsp fresh oregano finely chopped
- 2 tsp sherry vinegar
- 1 tsp fish sauce
- ¼ tsp chili flakes
- lemon wedges for serving
Instructions
- Preheat oven to 180°C/350°F. Pat the fish fillets dry with paper towels and season generously with salt and pepper. Set aside.
- In a medium bowl, combine the tomatoes, olive oil, capers, lemon zest, parsley, oregano, vinegar, fish sauce and chili flakes along with a few generous grinds of pepper.
- Set the fish on a large piece of aluminium foil. Spoon the tomato mixture on top of the fish. Crimp the foil tightly around the fish, then transfer to a rimmed baking tray.
- Move to the oven and cook until the interior of the fish registers at 55°C/135°F, about 15-20 minutes. Allow to rest for 5 minutes before uncrimping and serving.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
And that is all there is to this halibut recipe! Baked with tomatoes, capers and herbs, it is an impressive-looking main dish that really couldn’t be easier.
Are you looking for a great foil-packet halibut recipe? Have any questions? Let me know in the comments!
