Halibut en Papillote


Main Dish
Halibut en Papillote (Fish Packet Cooking)

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    In this nifty recipe, halibut steams quickly, yet gently, in a parchment-paper packet called a papillote (pah-pee-YOHT). Adding grains, like farro, adds a nice chewiness while fresh veggies and a fragrant lemon-dill butter completes the meal.

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    Servings and Ingredients

    Serves 4
    ½ c. Hy-Vee Select farro, rinsed
    1 c. Hy-Vee chicken broth
    6 tbsp. Hy-Vee unsalted butter, softened
    1 tsp. lemon zest
    2 tsp. fresh lemon juice
    1 tsp. fresh dill, chopped
    ½ tsp. Hy-Vee kosher sea salt, divided
    ¼ tsp. Hy-Vee ground black pepper, divided
    1 c. summer squash, sliced
    1 c. zucchini, sliced
    ½ c. carrot, julienned
    2 tbsp. shallot, chopped
    4 (6-oz. each) skinless Alaskan halibut fillets
    Lemon wedges, for serving

    Things To Grab

    • Small saucepan
    • Colander
    • Parchment paper
    • Kitchen shears
    • Large bowl
    • Baking sheet
    • Meat thermometer


    1. In a small saucepan, combine farro and chicken broth. Bring to boiling; reduce heat. Simmer, covered, for 25 minutes. Drain and set aside. For lemon-dill butter, in a medium bowl combine butter, lemon zest and juice, dill, 1/4 teaspoon salt and 1/8 teaspoon pepper; set aside.
    2. Preheat oven to 400 degrees. Cut four 12-by-14-inch sheets of parchment paper. Fold parchment in half crosswise, making a crease down the center. Draw a half of a heart shape on paper, with the heart center at the crease. Cut out heart and open the parchment; set aside.

    3. In a bowl, toss together squash, zucchini and carrot. Divide farro among parchment sheets, arranging on one side of each sheet in thin layer and leaving a 1-inch border around the edges. Layer vegetable mixture over farro. Sprinkle shallot over top. Top with fish and a rounded tablespoon of lemon-dill butter. Season with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
    4. Fold parchment over mixture. Starting at the round portion of the heart, fold paper, tightly sealing edges with narrow folds. Twist the tip portion of the heart to seal.

    5. Place packets on an ungreased baking sheet. Bake for 25 minutes or until done. To check for doneness, insert a toothpick through the parchment; it should slide through fish easily (145 degrees). (Do not open packets to check if food is done.)

    6. Carefully transfer packets to individual plates and serve immediately. Use caution because steam will release once the packets are opened. Serve with lemon wedges.

    Nutrition facts


    400 Calories per serving

    Amounts Per Serving

    • Total Fat: 20g
    • Cholesterol: 130mg
    • Sodium: 610mg
    • Total Carbohydrates: 20g
    • Protein: 36g

    Daily Values

    Vitamin A 70%
    Vitamin C 25%
    Iron 6%
    Calcium 6%

    Recipe Source:

    Hy-Vee Seasons Summer 2015.