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Halibut packet with broccolini

Wild Alaskan Halibut Packets with Walnut, Caper & Parsley Vinaigrette


Recipe by Sarah Copeland @edibleliving

Cooking fish in a packet—or, as the French say, en papillote—is an old yet entirely modern (read: smart!) method that still works brilliantly. It’s easy, clean, and results in nearly flawlessly cooked fish every time. 

When wild halibut, a large, meaty fish that we source from Alaska, is cooked in a pan, it often gets dry on the outside before the interior is done. Roasting is fine, but it requires a careful watch. Inside a parchment packet, however, you can impart flavor and maintain moisture because the fish is steamed—in this case with bay and lemon, before being doused in a tangy, crunchy caper and walnut vinaigrette. The result: buttery fish that’s perfectly cooked through. If heat is your go-to, feel free to serve with chile oil drizzled on top.


4 (6- to 8-ounce) wild Alaskan halibut fillets
½ cup extra-virgin olive oil
Sea salt 
Freshly ground black pepper 
1 lemon, sliced, plus 1 lemon, juiced
4 bay leaves, preferably fresh (though dry is fine)
2 tablespoons rice wine vinegar or cider vinegar
1 cup firmly packed fresh flat leaf parsley leaves, finely chopped
½ cup toasted walnuts, finely chopped
⅓ cup capers, drained
Chile oil, for serving (optional)


1. Preheat the oven to 375° F. Cut 4 pieces of parchment paper into large squares. Fold each piece in half and use scissors to cut into a heart shape. Unfold the parchment and set a halibut fillet in the center of one half of each heart. Drizzle each fillet liberally with 1 tablespoon of the olive oil. Season well with salt and pepper, then top each fillet with a few lemon slices and a bay leaf. Fold the remaining side of the parchment over the fillet and roll or tuck in the edges to create a tight seal.

2. Place the packets on a sheet pan and bake until the halibut is just cooked through, 10 to 12 minutes.

3. Meanwhile, make the vinaigrette. In a medium bowl, mix together the remaining olive oil, the lemon juice, vinegar, parsley, walnuts, and capers. 

4. Unwrap and discard the parchment. Place each fillet on a plate, drizzle some vinaigrette over the top, and serve warm, drizzled with chile oil, if desired.