Halibut en Papillote with Green Olive Salsa Verde

5 from 10 votes

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I’m dreaming of this one pan halibut en papillote with a green olive salsa verde! It’s easy (like under 30 minutes), filled with flavor and is definitely going on my weeknight dinner rotation! In addition, for the chunky salsa verde, we’re mixing assorted herbs, citrus zest, castelvetrano olives (which are everything for this recipe!), vinegar and garlic. It’s SO so good spooned all over this halibut.

How does this recipe come together?

First, it starts off with the most dreamy halibut filets. Then, the fish is wrapped in parchment with seasoning and spices with a little white wine and butter. Third, once the fish is steamed, you’ll make a super quick salsa verde. Lastly, you will garnish and serve – HEAVENLY!

Halibut en Papillote with Green Olive Salsa Verde

What ingredients do you need for your halibut en papillote?

For your white fish

  • Halibut fish fillets, cod, salmon, or tuna would work as well!
  • Extra-virgin olive oil
  • White wine
  • Garlic cloves
  • Chili flakes
  • Unsalted butter
  • Lemon slices and zest
  • Orange slices and zest
  • Kosher salt and black pepper

What ingredients do you need for your green olive salsa verde?

  • Parsley
  • Cilantro
  • Green onions
  • Lemon zest
  • Orange zest
  • Castelvetrano olives
  • Castelvetrano olive brine
  • Chili flakes
  • Red wine vinegar
  • Extra-virgin olive oil
  • Garlic cloves
  • Kosher salt and black pepper

We are using parsley, cilantro and green onions here, however, basil and fresh thyme sprigs would also be great herb additions!

What other vegetables are good with halibut?

You can finish this recipe with lemon juice if you prefer. Similarly, you can also roast in the parchment other vegetables like green beans, fennel, cherry tomatoes, zucchini, include capers or asparagus. This recipe is a great way to incorporate veggies since they cook so beautifully in the parchment with the fish!

Halibut en Papillote with Green Olive Salsa Verde

How do you cook halibut in parchment paper?

Preheat your oven to 400 degrees!

First, zest 1 whole lemon and 1 whole orange. You’ll use 1/2 for your fish and the other half for your sauce. Thinly slice the orange and lemon for your fish as well. Set aside.

Set up your fish and parchment

Second, in a baking pan, or on a parchment sheet to wrap up, place your sliced lemon and orange slices on the bottom. Next, place fish on the sheet of parchment paper and season with salt, pepper and olive oil and flip to do the other side.

Finish seasoning

Third, finish seasoning the fish with white wine, garlic slices, pinch of chili flakes, lemon and orange zest and a knob of butter each filet.

Fold your parchment

Fourth, place in the oven either as is in a baking tray with a baking sheet/pan or wrap tightly and fold parchment (fish en papillote) so it is completely enclosed. I like to have it closed and steamed in parchment with the wine as it gets really nice, flakey and super tender this way, but it is up to your preference.

Steam in the oven

After that, steam/bake in the oven for 10-15 minutes depending on the size and thickness of your fish. Until it turns white, and not opaque and the center is cooked throughout!

Make your salsa verde

Next, while your fish is in the oven, prep and make your salsa verde. In a bowl, toss parsley, cilantro, green onions, your remaining lemon and orange zest, chopped castelvetrano olives, castelvetrano olive brine, chili flakes, red wine vinegar, olive oil, garlic and salt and pepper. Mix until combined and marinate in the fridge for 10-15 minutes or more.

Serve!

After that, once your fish is ready, open up the parchment and spoon over any of your delicious wine-butter sauce. Serve and top/garnish with your salsa verde!

Halibut en Papillote with Green Olive Salsa Verde

Tips, Tricks and Substitutions

What is en papillote?

“En Papillote” is a popular French method of cooking food wrapped and sealed in parchment, or some sort of pouch. It is then placed in the oven to steam until cooked to perfection. It’s a really quick, no clean up technique to cook with fish. You can also use this method for lamb, chicken, or beef.

What types of fish are used when cooking papillote?

You can use halibut, cod, salmon, or even tuna. Any other fish variety will work for this recipe!

Serve your fish with:

More fish and seafood to check out

If you do make this Halibut en Papillote with Green Olive Salsa Verde (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

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Halibut en Papillote with Green Olive Salsa Verde

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Halibut en Papillote with Green Olive Salsa Verde
5 from 10 votes

Halibut en Papillote with Green Olive Salsa Verde

I’m dreaming of this one pan halibut en papillote with a green olive salsa verde! It’s easy (like under 30 minutes), filled with flavor and is definitely going on my weeknight dinner rotation!
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 2

Ingredients 

For Your White Fish

  • 1 pound halibut, cut into 2-3 filets
  • 2 tablespoons olive oil
  • 1/4 cup of white wine
  • 4 garlic cloves, thinly sliced
  • Pinch of chili flakes, optional
  • 1 tablespoon unsalted butter
  • 1/2 lemon, slices and zest
  • 1/2 orange, slices and zest
  • Salt and pepper to taste

For Your Green Olive Salsa Verde

  • 1/4 cup parsley, finely chopped
  • 1/4 cup cilantro, finely chopped
  • 1/4 cup green onions, thinly sliced
  • 1/2 lemon zest, use the rest of your remaining citrus from the fish
  • 1/2 orange zest, use the rest of your remaining citrus from the fish
  • 1/2 cup castelvetrano olives, chopped
  • 1 teaspoon castelvetrano olive brine
  • pinch of chili flakes, optional
  • 2 teaspoons red wine vinegar, adjust with more vinegar if you prefer!
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, grated
  • Salt and pepper to taste

Instructions 

  • Preheat your oven to 400 degrees.
  • Zest 1 whole lemon and 1 whole orange. You’ll use 1/2 for your fish and the other half for your sauce. Thinly slice the orange and lemon for your fish as well. Set aside.
  • In a baking pan, or on a parchment sheet to wrap up, place your sliced lemon and orange slices on the bottom. Top with your halibut and season with salt, pepper and olive oil and flip to do the other side.
  • Finish seasoning the fish with white wine, garlic slices, pinch of chili flakes, lemon and orange zest and a knob of butter each filet.
  • Place in the oven either as is in a baking tray/pan or wrap tightly in parchment (fish en papillote). I like to have it closed and steamed in parchment with the wine as it gets really nice, flakey and super tender this way, but it is up to your preference.
  • Steam/bake in the oven for 10-15 minutes depending on the size and thickness of your fish. Until it turns white, and not opaque and the center is cooked throughout!
  • While your fish is in the oven, prep and make your salsa verde. In a bowl, toss parsley, cilantro, green onions, your remaining lemon and orange zest, chopped castelvetrano olives, castelvetrano olive brine, chili flakes, red wine vinegar, olive oil, garlic and salt and pepper. Mix until combined and marinate in the fridge for 10-15 minutes or more.
  • Once your fish is ready, open up the parchment and spoon over any of your delicious wine-butter sauce. Serve and top with your salsa verde!

Nutrition

Calories: 665kcal, Carbohydrates: 11g, Protein: 44g, Fat: 50g, Saturated Fat: 10g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 33g, Trans Fat: 0.2g, Cholesterol: 126mg, Sodium: 165mg, Potassium: 1212mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1312IU, Vitamin C: 53mg, Calcium: 79mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




16 Comments

  1. 5 stars
    Very tasty and relatively easy, I subbed in and out a few things, definitely keep an eye on the fish time, as I just overcooked it by going for 15 mins rather than 10. Will definitely make the salsa again for other dishes. I served it with puy lentils and tenderstem broccoli. 🙂

  2. 5 stars
    WOW, this was incredible! Simple, fresh, and will make your weeknight dinner feel like a luxury. The first of Lindsey’s recipes I’ve made, but certainly not the last.

  3. I make dinner for my girlfriends every Tuesday for the past two years. I can say this was the best meal yet. They agreed. It was like eating at a great restaurant. Fantastic!!! Omg!!!!!I didn’t use cilantro because one girl doesn’t like it.

    1. Hi Julie! Thank you so much for your wonderful review. I’m so happy you and your girlfriends enjoyed. I appreciate you trying this recipe!

  4. This looks absolutely gorgeous and like the perfect summer dinner! I’m wondering if you think it would be good if you use cod instead of halibut? And if you can’t get castelvetrano olives, will the dish be ruined?

    Thanks! 😊

    1. Hi Anna! You can definitely use cod! If you can’t get those olives, any olive sub will do, or even capers. If you do go the caper route, I would sub a tad less to include than the olives, since capers tend to be a tad more briny! I hope you enjoy!

  5. I made this earlier this year and loved it!!! I now have some frozen halibut. Is it possible to do this recipe from frozen?

    1. Hi Marie, yes! You can use frozen, just defrost before hand and pat try before you place in the parchment!