En papillote is French for "cooking in a package or parcel." It works really well for cooking fish like halibut that has a tendency to dry out in the oven.

It might look fancy, but this was a quick weeknight dinner – 20 minutes start to finish! When you’re working with great ingredients, the principle of “less is more” applies.

The finished dish!

Let's get started!

Here’s what you’ll need:

  • A Sheet of Parchment Paper (enough to lay out the fish with 6 inches to spare on all sides)
  • Halibut
  • Lemons
  • Garlic
  • A Splash of White Wine
  • A Drizzle of Olive Oil
  • Salt and Pepper
  • Pea Shoots
  • Radishes
  • Capers, rinsed
  • Parsley


Start by preheating your oven to 400 degrees. Now, we'll make the "parcel":

  1. Lay out the paper so that the sides are curling up. 
  2. Place the fish on it and rub with a bit of lemon zest and garlic.
  3. Top with a thin slice of lemon. 
  4. Drizzle with a little white wine and olive oil.
  5. Season it with good sea salt and freshly ground black pepper. 
  6. Fold up two sides of the paper, leaving some air inside, and fold the top edge twice.
  7. Fold up the other ends and give it a little twist at the top so that it stays closed. 
  8. Pop it in the oven and cook for about 15 minutes or until the fish flakes with a fork.   

And that's it!

To finish and plate, simply...

  1. Place the pea shoots on the plate and drizzle with olive oil.
  2. Slice or julienne a few radishes and toss with chopped parsley and capers.
  3. Place the cooked fish on the bed of pea shoots.
  4. Top with the radish mixture, and squeeze lemon juice over the dish.

Voila! Enjoy!