I never thought baking fish could be so straightforward until I discovered parchment paper cooking. Growing up, my mom always pan-fried fish, and it usually ended up dry and stuck to the pan. When my sister tried it, the kitchen filled with smoke and the fish fell apart.
That’s because traditional fish cooking methods can be tricky—too much heat or handling can turn a nice piece of halibut into a tough, flaky mess. Parchment paper baking, though, is pretty much impossible to mess up. For anyone who’s nervous about cooking fish, this method is like having training wheels in the kitchen.
Why You’ll Love This Parchment Baked Halibut
- Quick and easy – This elegant fish dinner comes together in just 30 minutes, making it perfect for busy weeknights when you want something special but don’t have hours to spend in the kitchen.
- Minimal cleanup – Since everything cooks in parchment paper packets, there’s practically no mess to clean up afterward – just toss the parchment when you’re done!
- Perfectly cooked fish – The parchment paper method ensures your halibut stays moist and flaky every time – no more dried-out fish.
- Healthy dinner option – This light and lean protein-packed meal is naturally low-carb and gluten-free, perfect for anyone watching their diet without sacrificing flavor.
What Kind of Halibut Should I Use?
Fresh Pacific halibut is your best bet for this parchment-baked recipe, though Atlantic halibut will work just as well if that’s what’s available at your fish counter. When shopping, look for fillets that are firm to the touch and have a clean, ocean-like smell – any fishy odors are a red flag. If fresh isn’t an option, frozen halibut is totally fine, just make sure to thaw it slowly in the refrigerator overnight. For the most even cooking, try to choose pieces that are similar in thickness (about 1 to 1½ inches is ideal) and ask your fishmonger to remove any remaining skin, as it won’t crisp up when cooked in parchment.
Options for Substitutions
This parchment-baked fish recipe is pretty adaptable – here’s what you can switch up:
- Halibut: While halibut makes for a great meal, you can use other firm white fish like cod, sea bass, or mahi-mahi. Just adjust cooking time – thinner fillets will cook faster than thick ones.
- Shallot: No shallots? Regular onions work fine, or try using 2-3 green onions instead. Just slice them thin to make sure they cook through.
- Tarragon: If fresh tarragon isn’t available, use dried (about 2 teaspoons). You could also swap it with fresh dill, basil, or parsley for a different but equally good flavor.
- Parchment paper: If you’re out of parchment, aluminum foil works too – just spray it with cooking spray first to prevent sticking.
- Butter: You can use olive oil instead of butter, or try ghee if you want that buttery taste with a higher smoke point.
- Smoked paprika: Regular paprika works fine here, or you could try a pinch of chipotle powder for a different smoky kick.
Watch Out for These Mistakes While Baking
The biggest mistake when preparing parchment-baked halibut is not sealing your parchment packets properly – loose or poorly folded edges can let steam escape, resulting in dry fish instead of the tender, flaky texture you’re after. To prevent overcooking, which is especially easy with delicate halibut, use the visual cue of puffed parchment packets and check after 12-15 minutes – the fish should flake easily with a fork but still remain moist. Another common error is placing your aromatics (like shallots and lemon) on top of the fish rather than underneath, where they can infuse the halibut with flavor as it cooks. For the best results, let your packets rest for 1-2 minutes after removing them from the oven, and be careful when opening them as the escaping steam can be very hot.
What to Serve With Halibut?
Since this parchment-baked halibut is light and lemony, it pairs really well with simple sides that won’t overpower the delicate fish. A bed of fluffy rice or quinoa makes the perfect base to soak up all those tasty juices from the parchment packet. For vegetables, roasted asparagus or sautéed green beans work great – just add a squeeze of lemon to match the flavors in the fish. If you want to keep things super simple, a mixed green salad with a light vinaigrette ties everything together nicely. Just remember not to go too heavy with your sides since the fish is meant to be the star of the show!
Storage Instructions
Keep Fresh: If you have any leftover halibut (though it’s so good, you probably won’t!), place it in an airtight container and pop it in the fridge. It’ll stay good for up to 2 days. The lemon and herbs will continue to flavor the fish, making it just as tasty the next day.
Make Ahead: You can prep the parchment packets up to 4 hours ahead of time and keep them in the fridge until you’re ready to bake. This is super handy when you’re planning a dinner party or want to get ahead on meal prep. Just add an extra minute to the cooking time if you’re baking straight from the fridge.
Warm Up: To enjoy leftover halibut, gently warm it in the microwave at 50% power in 30-second intervals until just heated through. You can also place it in a covered skillet over low heat with a splash of water to keep it moist. Be careful not to overheat, as fish can dry out quickly!
| Preparation Time | 10-15 minutes |
| Cooking Time | 20 minutes |
| Total Time | 30-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 60-65 g
- Fat: 20-25 g
- Carbohydrates: 5-10 g
Ingredients
- Two 4oz halibut fillets
- 1 small shallot or onion, thinly sliced
- 6 lemon slices
- Zest of 1 lemon
- 2 cloves of garlic, minced
- 2 tablespoons fresh tarragon, chopped and separated
- 1/2 teaspoon smoked paprika
- Salt, to taste
- Pepper, to taste
- 2 large sheets of parchment paper
- 2 tablespoons butter
Step 1: Prepare the Parchment Paper and Ingredients
Preheat your oven to 425°F (220°C).
Place a sheet of parchment paper on your work surface.
Fold the paper in half and cut it into a half-heart shape.
This will serve as the packet for cooking the fish.
On one half of the paper, layer the ingredients in the following order: shallots, lemon slices, a halibut fillet, a sprinkle of smoked paprika, salt, pepper, 1 ½ teaspoons of chopped tarragon, and garlic.
Step 2: Seal the Fish Packet
Fold the other half of the parchment paper over the halibut fillet.
To seal the packet, begin at the narrower end and make a fold.
Continue making small folds around the edge of the paper, working towards the opposite end.
The smaller the folds, the tighter the packet seal will be.
Repeat this sealing method for the second halibut fillet, creating an individual packet for each fillet.
Step 3: Bake the Halibut
Place both parchment packets on a baking sheet and transfer them to the preheated oven.
Bake for 20 minutes, allowing the fish and aromatics to steam and infuse with flavor inside the sealed parchment packets.
Step 4: Prepare the Tarragon Butter
While the halibut is baking, heat butter in a small saucepan over medium heat.
Add the remaining 1 ½ teaspoons of chopped tarragon to the butter.
Cook until the butter is completely melted and the tarragon is aromatic.
Step 5: Serve the Halibut with Tarragon Butter
Once the fish is cooked, carefully remove the packets from the oven.
Use kitchen shears to cut a line along the top of each packet to open them, revealing the cooked fish inside.
Drizzle half of the tarragon butter over each halibut fillet.
Serve immediately and enjoy the delicate flavors of your perfectly cooked halibut in parchment.
